curried chickpea burgers

Serves: 4

Ingredients:
650g potatoes, scrubbed and cut into wedges
3 tablespoons vegetable oil
1 x 400g tin chickpeas, drained and rinsed
1 onion, finely chopped
1 lemon, zested, ½ juiced
10g fresh coriander, finely chopped
1 tablespoon medium curry powder
5 whole wheat rolls, 1 torn into chunks, rest split open
2 tablespoons chickpea flour
1 carrot, peeled and shaved into ribbons with a veg peeler
4 tablespoons mango chutney
½ butterhead lettuce, washed, leaves separated and torn if large

Method:
preheat the oven to 200°c. tip the potato wedges onto a baking tray and drizzle with 1½ tbsp oil; season. toss to coat, then space out on the tray. roast for 30-35 mins, turning halfway, until crisp on the outside and fluffy in the middle.
meanwhile, pat the chickpeas dry with kitchen paper and tip into a food processor with the onion, lemon zest, half the coriander, the curry powder and torn bread. season well, then pulse to a chunky paste that holds together when pressed. shape into 4 patties. dust the patties with the flour to coat.
heat 1½ tbsp oil in a frying pan over a medium-high heat and fry the patties for 2-3 mins each side until golden and crisp.
put the carrot in a bowl and toss with the lemon juice, remaining coriander and a pinch of salt. add 1 tbsp mango chutney and a few lettuce leaves to each split roll. top with a patty, some carrot, then the bun tops. serve with the potato wedges and leftover carrot salad.