Chickpea And Mushroom Bangers Recipes

CHICKPEA-MUSHROOM BURGERS

Steps:

• Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
• Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
• Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
• Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
• Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
• Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.

CHICKPEA AND MUSHROOM BANGERS

Steps:

• Thinly slice 2 of the onions and chop the third.
• Fry the chopped onion in 1 tbsp of the oil until soft. Add the mushrooms and cook for a further 5 minutes.
• Place the mushroom mix in a blender and add the curry paste, chickpeas, zest and seasoning. Blend to a coarse paste then add the breadcrumbs and blend until mixed.
• Flour your hands and form the mixture into 10 sausages.
• Heat 1 tbsp of the oil and gently fry the onion and sugar for 10 mins until nicely caramelised.
• Brush the remaining oil over the sausages and grill for 10 minutes until golden.
• Serve with mash and gravy or in a bun with the onions.