Vegan / Serves 8
• 1 tin of jackfruit drained and rinsed
• 3/4 cup of chickpeas
• 1/2 red onion chopped
• 1 cup of fresh spinach
• 1 tsp chana masala or any spice of your choice
• 1 tsp paprika
• 2 tbs gram flour (chickpea flour) or can use plain flour
• 1 tsp madras curry powder
For the coriander chutney:
• 1 bunch of coriander
• 2-4 garlic cloves
• 1 tbs apple cider vinegar
• 1 tsp whole grain mustard
• 1 tsp chilli paste
• 1/2 lemon juiced
• 2 tbs olive oil
1 Add all the ingredients in a food processor or blender, season with a little salt and pulse until burger mixture is combined. Depending how you like your burgers blitz them to your desired consistency.
2 Shape the burgers into rounds and flatten, they will be slightly moist, pop them into the fridge to set.
3 Sprinkle some breadcrumbs on the burgers to coat them on both sides, I used wholemeal breadcrumbs. This is optional.
4 In a frying pan on medium heat, drizzle some oil and pan fry the burgers for a few minutes on each side until golden.
5 I also popped the burgers into the oven to bake for another 25 minutes at 180 degrees Celsius, to make them extra crisp.
6 For the chutney add all the ingredients in a blender and blitz until smooth.
7 Serve the burgers with coriander chutney. They taste great the next day when heated under the grill.