Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes

Method

Pulse together the spring onions, lemon grass, ginger, chilli, garlic and coriander leaves in a food processor until finely chopped. Add the chickpeas and then pulse again until roughly blended.

Add the flour and season with salt and pepper, then process until the mixture forms a coarse thick paste. Shape the mixture into 4 burgers.

Heat the oil in a frying pan, add the burgers and fry for 2–3 minutes on each side until browned. Serve with a bean sprout and pepper salad, if liked.

For Mexican-style bean burgers, pulse together 4 spring onions, 1 garlic clove, a handful of fresh coriander leaves and 1 teaspoon each chilli powder, ground cumin and ground coriander in a food processor.

Add a drained 400 g (13 oz) can mixed beans and pulse again until roughly blended. Add 2 tablespoons wholemeal plain flour and 3 tablespoons dairy-free yogurt and season with salt and pepper. Blend until the mixture forms a coarse thick paste. Shape into 4 burgers and fry as above. Serve in buns with guacamole and tomato salsa, if liked.

Ingredients

4 spring onions
1 stalk lemon grass, outer leaves removed
1.5 cm (¾ inch) piece of fresh root ginger, peeled and chopped
1 red chilli, halved and deseeded
1 garlic clove, peeled
handful of fresh coriander leaves
400 g (13 oz) can chickpeas, drained
2 tablespoons plain wholemeal flour
3 tablespoons rapeseed oil
salt and pepper

Hamlyn Cooks: Easy Vegan Meals is published by Hamlyn (£6.99). Photography: Octopus Publishing Group/William Shaw