1 tbsp olive oil
250g button mushrooms, finely diced
2 garlic cloves, finely diced
2 spring onions, finely sliced
400g can of chickpeas, drained
Zest and juice of one lemon
1 teaspoon of cumin
½ tsp dried coriander
Natural yogurt and green salad to serve
1. Heat half of the oil in a large pan and add the garlic, onions and mushrooms. Cook for around five minutes on a medium heat. Then add the cumin, coriander, lemon juice and zest, and cook for a couple of minutes, stirring frequently.
2. Add the mushroom mix to the chickpeas in a large bowl and using a fork, mash the chickpeas in with the mushrooms. When mixed well, shape into four patties and fry in the remaining oil for a few minutes on each side, until cooked through and browned.
3. Serve with natural yoghurt and a large helping of green salad.