Joe Wicks' chickpea and mushroom burgers - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ chickpea and mushroom burgers By You Magazine - May 10, 2020 A super-tasty veggie burger that you and your children will love. The mini burger can be cut into tiny pieces so that babies can still self feed. Maja Smend MAKES 2 ADULT AND 4 CHILD BURGERS (OR 8 MINI BURGERS) 50g blanched almonds 2 tbsp olive oil 1 onion, finely chopped 2 cloves garlic, minced 150g chestnut mushrooms, diced small 130g packet pre-cooked brown rice 400g tin of chickpeas, drained and rinsed 1 tsp smoked paprika 1 egg yolk 25g cheddar, grated TO SERVE bread buns sliced or mashed avocado baby gem lettuce leaves grated cheese sliced tomato spoonful of yogurt 1. Place the almonds in a large dry frying pan over a medium heat to toast until fragrant and lightly browned. Remove from the pan then keep to one side for later. 2. Add 1 tablespoon of oil to the pan along with the onion, garlic and mushrooms. Fry for about 10 minutes or until all the water from the mushrooms has evaporated. 3. Add the rice to the pan and break up lumps with the back of a spoon. 4. Add half the mushroom and rice mixture to a food processor, along with all the almonds and the chickpeas. Process until smooth. 5. Scrape the mixture into a bowl and add the remaining mushroom and rice mixture, smoked paprika, egg yolk and the grated cheese then mix together to combine. Shape the mixture into patties – you can make eight child-sized patties and keep some for the freezer or make two large ones and four small. 6. Wipe the frying pan clean then place over a medium heat and add the remaining oil. Add the burgers and fry for 1-2 minutes on each side to form a lightly golden crust. Serve in a bread bun (mini for kids and large for adults) with the avocado, lettuce, grated cheese, tomato and yogurt. 7. Keeps for up to two days covered in the fridge. Love the recipes Now buy the book Wean in 15 by Joe Wicks will be published by Bluebird on 14 May, price £16.99 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved