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The Ingredients<\/strong> How to:<\/strong><\/p>\n Drain the chickpeas and sweetcorn, then tip into a food processor. Pick the coriander leaves, adding half the leaves and all the stalks to the processor. <\/p>\n","protected":false},"excerpt":{"rendered":" The Ingredients 1 x 400 g tin of chickpeas 1 x 340 g tin of sweetcorn \u00bd a bunch of fresh coriander, (15g) \u00bd … <\/p>\n","protected":false},"author":1,"featured_media":1807,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[23],"class_list":["post-1806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-vegan"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1806"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1806\/revisions"}],"predecessor-version":[{"id":1808,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1806\/revisions\/1808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/1807"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 x 400 g tin of chickpeas
\n1 x 340 g tin of sweetcorn
\n\u00bd a bunch of fresh coriander, (15g)
\n\u00bd teaspoon paprika
\n\u00bd teaspoon ground coriander
\n\u00bd teaspoon ground cumin
\n1 lemon
\n3 heaped tablespoons plain flour, plus extra for dusting
\nrapeseed oil
\n1 small round lettuce
\n2 large ripe tomatoes
\ntomato ketchup
\n4 wholemeal burger buns<\/p>\n
\nAdd the spices, flour, and a pinch of sea salt, finely grate in the lemon zest, then pulse until combined, but not smooth \u2013 you want to retain a bit of texture.
\nOn a flour-dusted surface, divide and shape the mixture into 4 equal-sized patties, roughly 2cm thick. Place in the fridge for 30 minutes to firm up.
\nHeat a splash of oil in a large frying pan over medium heat, add the patties and cook for 10 minutes, or until golden and cooked through, turning halfway.
\nMeanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
\nSqueeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves, and finally the burger tops. Delicious served with a fresh green salad.<\/p>\n