Chickpea, vege and coriander burgers

1 Place chickpeas in a food processor and process until they resemble breadcrumbs.

2 Spray a large frying pan with oil and place over a medium heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add curry paste and cook, stirring for 1 minute or until fragrant. Add kumara and carrot. Cook for 3 more minutes.

3 Place onion mixture into a large bowl with chickpeas, oats, coriander and egg. Use clean hands to mix until all ingredients are well-combined, adding a little more oats if the mixture is too wet. Dust hands with flour then shape mixture into 6 flat patties. Press into extra oats to lightly coat. Chill for 30 minutes to firm. If freezing burgers to eat later, do so now.

4 Heat olive oil in a large non-stick frying pan over a medium-high heat. Add patties and cook for 3-4 minutes each side or until golden. Remove and drain on absorbent paper.

5 Serve each burger on a wholegrain roll base and top with hummus, beetroot, cos leaves a cheese slice and bread-roll top.

NOTE: Nutrition information, time to make and costings apply to main dinner recipe only.