Ingredients

• 400g tin chickpeas in water
• 2 free-range eggs
• 2 tsp curry powder
• 100g/3½oz breadcrumbs
• 2 tbsp vegetable oil
• salt and pepper
• 1 mango
• 1 spring onion
• 1 lime
• juice only
• ½ tsp dried mint
• pinch chilli flakes
• 4 wholemeal pittas

Directions

• Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs
• season with salt and pepper
• then mash together using a potato masher or fork until you have a rough paste.
• Using your hands
• shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper.
• In the meantime
• stone
• peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper.
• Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa.