Vegan Wild Rice, Cumin & Chickpea Burgers

• 200g cooked and cooled wild rice
• 200g tinned chickpeas, drained
• 2 shallots, minced
• 1 tsp cumin seeds
• 2 clove garlic, minced
• 6 mushrooms, finely chopped
• 1 green chilli chopped (optional)
• 1 large fresh tomato, diced
• 1 tsp salt
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 35g Panko breadcrumbs
• 2 tbsp chopped fresh coriander
• ½ tsp Kashmiri chilli powder
• 2 tbsp rapeseed oil for frying

Method

1. Cook the rice as per the instructions on the pack.
2. Heat the a frying pan over medium heat. Once hot, add oil and cumin seeds.
3. Once fragrant add the shallots and cook until translucent then add the garlic and cook for a minute. Add the mushrooms, chopped green chilli and tomatoes.
4. Season with salt, turmeric and chilli powder, and saute until you have a dry paste. 
5. Add the drained chickpeas, cooked rice, to coat and remove from heat and set aside.
6. Put the cooled mixture, fresh coriander, panko breadcrumbs into a bowl and mix thoroughly with your hand. Squash the chickpeas until you have a pliable mixture – it should come together. 
7. Form the mixture into four 1/2-inch thick patties – you need to press them together very firmly and place in the fridge so they set.
8. Heat oil in a large frying pan over medium-high heat. Add patties and cook until golden brown, about 4 minutes per side.
9. Toast some wholemeal pitta breads and serve the burgers in the pitta with salad and some Spiced tomato chutney.