Homemade Veggie Burgers

This is a variation on a recipe from Ainsley's BBQ bible - don't worry, you don't need to BBQ them. I tend to cook a whole pack of chickpeas in the pressure cooker and make a lot burgers at once, and freeze them, but you can use tinned chickpeas instead for a smaller batch. I also like to serve them in cheesy baps and serve with salsa chipotle a mexican chili sauce.

1 onion (finely chopped)
1 clove garlic (finely chopped)
2 courgettes (finely diced)
3 carrots (grated)
14oz cooked chickpeas
3oz breadcrumbs
2 tsp curry paste or a combination of ground turmeric, cumin and coriander.
2 tbsp crunchy peanut butter
1 egg yolk
handfull of fresh parsley/coriander (chopped)
salt/pepper

To serve:
mayonaise
ketchup
lettuce
sliced tomato
red onion
cheesy baps or ciabatta x 4
salsa chipotle (optional)

Fry onion and garlic until soft. Add the carrot and courgettes and fry for another 5 mins. Leave to cool. Blend the chickpeas with the remaining ingredients. Mix in the vegetables and season. Shape into 4 burgers, cover and chill for an hour or so. Brush with oil and grill on both sides until golden. Meanwhile split the baps and toast them on both sides. Assemble the burgers and begin the feast.