INGREDIENTS
(MAKES 6 PATTIES)

• A handful of spinach
• A handful of rocket
• ½ a bunch coriander (stems and all)
• ½ a bunch of dill
• 1 garlic clove, thinly sliced
• 1 x 200g can of chickpeas, drained
• 1 x 400g can cannellini beans
• 70g peas
• 130g chestnut mushrooms
• 100g oat flour (or any other flour you have)
• 2 tbsp extra virgin olive oil
• Cayenne pepper
• Dried parsley
• Salt and pepper

For the flax egg

• 1 tbsp ground flax seeds
• 3 tbsp water

To serve

• Burger buns
• Crisp lettuce
• Sliced tomato
• Red onion
• Cheese sauce

METHOD

1 In a food processor, on a low speed, pulse your spinach, rocket, fresh herbs and garlic for 20 seconds into a paste-like consistency. Add your chickpeas, beans, peas, mushrooms, flour and extra virgin olive oil and pulse again until you have a rough paste. Preheat your oven to 200°c.

2 In a separate bowl, make your egg by mixing the flaxseeds with the water and whisking with a fork for one minute. Allow this to sit for five minutes to coagulate, then add your flax egg to the paste in the processor and blend. Transfer the mixture to a large bowl and mix in the spices, using your hands and making sure everything is evenly combined.

3 Shape the mixture into six small burger patties and place them on a baking sheet. Bake for 15–20 minutes, or until the edges start to crisp and brown.

4 Serve on a bun, with the lettuce, sliced tomato, red onion, cheese sauce and homemade chips.

More Plants, Less Waste by Max La Manna is out now (£20, Yellow Kite)