Divine Portobello Mushroom Burger Patties

Add chickpeas to saucepan, soak with water, and heat over medium flame for 8 to 12 minutes or until chickpeas are soft. Drain and set aside. Once cool, add half of the chickpeas to the mixing bowl and mash with a masher (chunks are okay!).

Next, add the mushrooms, the rest of the chickpeas, kale, garlic, spring onions, spices, vinegar, tamarind sauce and paste. Mix until just coated.

Add the egg, nutritional yeast flakes and lupin flakes (or GF bread crumbs) and mix gently with a large spoon until well combined. Then, using dampened hands, form the mixture into palm-sized patties and press down to flatten; the mixture must hold its shape; if it doesn’t, add a bit extra lupin flakes/bread crumbs.

Add 2 tablespoons of olive oil to frypan and heat over medium flame. Once hot, carefully add 2 to 3 patties to the pan and fry for 4 to 6 minutes on each side or until golden brown and crispy. Don’t worry if the patty looks a little underdone; it will firm up once rested.

Enjoy sandwiched and sauced or on top of a summer salad!