INGREDIENTS:

1                can chickpeas, rinsed

250g           white button mushrooms

4                spring onions, sliced

1                egg

60ml           flour

15ml           chopped oreganum

2.5ml         ground cumin

2.5ml         salt

60ml           olive oil

16              rocket leaves

125ml                  crème fraiche

45ml           coriander, chopped

60ml           pine nuts, toasted

8                small whole-wheat burger buns

    METHOD:

1. To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 8 small patties.
2. Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
3. Mix the crème fraiche, coriander and pine nuts together
4. Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche