- 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
- 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.