Ingredients

•   2 x 400 g cans no-added-salt chickpeas, drained and rinsed
• 3/4 cup low-fat natural or Greek yoghurt
• 2 tbs curry powder
• 1 egg
• 1 cup breadcrumbs
• 3 spring onions (including green tops), finely chopped
• 1 tsp ground coriander
• spray olive or canola oil spray
• 1 tomato, sliced
• 1/2 Lebanese cucumber, sliced 6 leaves lettuce
• 6 slices canned beetroot slice
•  6 roll wholemeal or wholegrain roll

Method

1. Mash chickpeas with a fork or process in a food processor until roughly chopped.
2. Add yoghurt, curry powder, egg, breadcrumb, spring onions and coriander to the chickpeas. Season with pepper and stir until well-combined.
3. Roll 4 tablespoons of mixture per patty into balls and then flatten to make patties.
4. Cut buns in half.
5. Turn frypan onto medium heat and spray with oil. Cook patties for 4-5 minutes on each side until golden. Serve in a bun, with tomato, cucumber, beetroot and lettuce.

Recipe from Foodbank WA’s Food Sensations® for Adults program, reproduced with permission http://www.foodbankwa.org.au/food-sensations-for-adults/

Nutrition Information