Ingredients
- 30ml Coconut & Lemon PERi-PERi sauce
- 400g cooked tinned chickpeas (drained)
- 20g of plain flour
- Small handful of chopped coriander
- Small handful of chopped parsley
Method
- Finely chop parsley and coriander, then add all ingredients to the food processor.
- Blend together all the ingredients, then form into 2 burgers - dust them with some extra flour to ease forming.
- Preheat a frying pan to medium-high heat with a drizzle of oil.
- Place the burgers in the pan and cook for 8-10 minutes, turning occasionally.
- Remove from pan and serve on a mixed salad and drizzle with Coconut & Lemon PERi-PERi - enjoy the new flavour!
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2 Items