B00CU1W244_EBOK

et vegetarian burgers
25 mins, plus resting time COOK 30 mins
e best meat-free burgers you’ll ever eat, these
ersions are not only seriously tasty, but they look
e oven to 200°C.
readcrumbs on a baking tray for 3–5 minutes until
e fennel slices on a baking-paper-lined tray and spray
g oil. Sprinkle over ½ teaspoon of the sumac and
taste with salt and pepper. Roast for 30–35 minutes
n and crisp.
, blend the chickpeas in a food processor until smooth.
opped fennel fronds, lemon zest, 2 tablespoons of
juice, the remaining sumac, the mint, olive oil, chilli
d 1 tablespoon water. Blend until well combined, then
eadcrumbs, season to taste with salt and pepper and
n. Taste, and add more lemon juice or chilli powder,
Set aside for 15 minutes to allow the breadcrumbs
ome of the moisture. Divide the mixture into four
ions and shape into 10 cm round burgers.
ge frying pan over medium heat and spray with
l. Cook the burgers for 4 minutes on each side
n and cooked through.