Ingredients
50g white bread, torn into pieces
1 bunch (60g) spring onions, roughly chopped
25g fresh chives, snipped (dried chives will do)
350g (1 large tin) butter beans in water, drained
350g (1 large tin) chickpeas in water, drained
1 tbsp wholegrain mustard
1 grated zest of a lemon
75g low fat cheddar cheese, grated
1 large free-range egg, lightly beaten
2 tbsp rapeseed/flaxeed oilTo Serve
Wholemeal baps, lettuce, tomato and Irish relish
Method
- Place the bread, spring onions and chives in a food processor and process until finely chopped.
- Add the chickpeas and butter beans and pulse until coarsely chopped.
- Tip into a bowl and stir in the mustard, lemon zest, cheese and beaten egg.
- Stir the mixture together and shape into 6 medium-sized burgers or 8-10 smaller ones. Place on a tray and cover with clingfilm. Chill in the fridge for 30 mins.
- Heat the oil in a frying pan and cook the burgers for 3 mins each side until golden.
- Place in a wholemeal bap or inside a wholemeal pitta bread with lettuce and tomato. Add some Irish relish on top if desired.
- Serve with vegetables of choice on the side.
Nutritional Information
| Energy | 286kcals |
| Protein | 16g |
| Fat | 9g |
| Carbohydrate | 38g |
High in Fibre
Source of Calcium
Source of Iron
