|15 ml||medium curry powder|
|125 ml||LANCEWOOD® Double Cream Plain Yoghurt|
|80 ml||mayonnaise — French-style|
|15 ml||peach chutney|
|salt and freshly ground black pepper|
|430 ml||frozen peas — thawed|
|125 ml||feta cheese — chopped|
|½||red onion — chopped|
|freshly ground black pepper|
|1 x 400g||canned chickpeas — drained|
|60 ml||coconut flour|
|olive oil — for frying|
|4||sesame seed burger buns|
|60 g||butter lettuce|
|8||brown mushrooms — fried|
|1||avocado — diced|
|½||red onion — finely chopped|
|15 ml||lemon juice|
For the curried mayo, heat the oil in a saucepan over low heat.
Add the curry powder and garlic and fry, 1 min.
Combine it with the remaining ingredients in a food processor and blend until smooth. Season it to taste.
For the pea patties, combine the peas, Feta, red onion, garlic, basil, salt and pepper in a food processor and blend until chunky.
Mash the chickpeas and combine it with the pea mixture.
Stir in the coconut flour and form the mixture into 4 patties.
Dip each patty into the breadcrumbs.
Heat the oil for shallow frying in a large pan over medium heat.
Fry the patties until golden and crisp, 2-3 mins per side.
Drain on kitchen paper.
To assemble the burgers, slice the buns open and spread each half with some of the curried mayo.
Layer the lettuce, mushrooms and patty onto the base of each burger.
Combine the avocado, red onion and lemon juice and season it to taste.
Spoon this salsa over each burger and add a basil leaf or two.
Top each burger off with the top halves of each bun before serving.
TIP: Spicy shop bought alternatives to the curried mayo would be Thai chili pesto, chimichurri sauce, creamy Sriracha sauce or sweet chili sauce.