Thai vegan burger with peanut dressing recipe
 Matt's mouth-watering Thai-spiced vegan burger with a crunchy peanut sauce and salad is the perfect weekend lunch or summer dinner. 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped1 tsp fresh ginger, grated 2 garlic cloves, crushed1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, drained 4 spring onions, thinly sliced 1 lime, juice only, to taste 25g-50g/1oz-1¾oz chickpea flour (if needed)2 tbsp vegetable oil2 vegan burger bunssalt and freshly ground black pepper 1 banana shallot, finely chopped 1 stick lemongrass, finely chopped 1 tsp fresh ginger, grated 2 garlic cloves, crushed 1 tbsp vegan Thai red curry paste 2 x 400g tins chickpeas, drained 4 spring onions, thinly sliced 1 lime, juice only, to taste 25g-50g/1oz-1¾oz chickpea flour (if needed) 2 tbsp vegetable oil 2 vegan burger buns salt and freshly ground black pepper 5 tbsp crunchy peanut butter 1 tbsp vegan soy sauce 1 tbsp chilli oil1 tbsp ginger, peeled and grated2 tbsp sesame seeds2 tsp toasted sesame oil 5 tbsp crunchy peanut butter 1 tbsp vegan soy sauce 1 tbsp chilli oil 1 tbsp ginger, peeled and grated 2 tbsp sesame seeds 2 tsp toasted sesame oil 2 Little Gem lettuce leaves ¼ cucumber, shredded ½ carrots, shredded ¼ red onion, thinly sliced 2 tbsp vegan Thai fish sauce 2 lime, juice only1 tbsp light brown sugar 2 tbsp mint leaves 2 tbsp Thai basil 2 tbsp toasted peanuts, chopped 2 Little Gem lettuce leaves ¼ cucumber, shredded ½ carrots, shredded ¼ red onion, thinly sliced 2 tbsp vegan Thai fish sauce 2 lime, juice only 1 tbsp light brown sugar 2 tbsp mint leaves 2 tbsp Thai basil 2 tbsp toasted peanuts, chopped sweet potato wedges75g/2½oz roasted peanuts, choppedsweet chilli sauce sweet potato wedges 75g/2½oz roasted peanuts, chopped sweet chilli sauce Method To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side.To make the peanut sauce, mix all the ingredients together and loosen with water.To make the salad, mix all the ingredients together in a bowl.Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts. To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. To make the vegan burgers, blend the shallot, lemongrass, ginger and garlic together to form a paste. Add the Thai curry paste and 1 tin of drained chickpeas and blend again, until smooth. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Stir through the spring onions, half a tin of drained, whole chickpeas and some lime juice. Taste and season with salt and pepper. If the mix is too loose to form into two patty shapes, add the chickpea flour gradually until it firms up. Form into two patty shapes and place in the fridge for at least an hour. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side. Heat some oil in a frying pan and fry the patties for 2–3 minutes on each side. To make the peanut sauce, mix all the ingredients together and loosen with water. To make the peanut sauce, mix all the ingredients together and loosen with water. To make the salad, mix all the ingredients together in a bowl. To make the salad, mix all the ingredients together in a bowl. Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts. Serve the patties in brioche buns with the salad and sweet potato wedges on the side. Drizzle the peanut sauce and sweet chilli sauce over the wedges and sprinkle over the chopped, toasted peanuts.