Pea and mint soya burgers

Ingredients

• 50g dry soy mince
• 1 vegetable stock cube
• 2 tbsp ground flax seed
• ½ red onion, diced
• 20g chopped fresh mint leaves
• 1 can of chickpeas
• 50g frozen peas
• 1 tbsp soya sauce
• 1 tbsp smoked paprika
• 2 tbsp tomato puree
• 1 tsp garlic powder
• 1 tsp marmite
• 30g plain flour

Method

1. Preheat oven to 180C.
2. Put the soya mince into a bowl, crumble in the stock cube and pour over 150ml of boiling water, in a separate bowl place the flaxseed and add 6 tbsp tap water and stir. Put these bowls to the side to allow them to soak up the water.
3. In a large mixing bowl add the drained can of chickpeas, mash well with a fork or a potato masher until most of the chickpeas have been mashed. Then stir in all of the remaining ingredients, including the mince and flaxseed. Mix well.
4. Form the mixture into burger patties with your hands and fry in a non- stick pan with 2-3tbsp of vegetable or sunflower oil. Fry each side for 4 minutes each. They hold their shape best if you pack them tightly and make them thick and not too wide, take care when flipping. Makes 6-8 burgers depending on their size
5. Pop into the oven for 20 minutes.  

I served these burgers with a quick pink coleslaw: mix together some shredded red cabbage (1/4 of a head), 3-4 tbsp vegan mayo, 1 tsp apple cider vinegar, a chopped spring onion, squeeze of lemon and sprinkle of pumpkin seeds.