- 1/3 cup (50ml) thick Greek-style yoghurt
- 1 tbsp lemon juice
- 1 tbsp finely chopped mint leaves
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 200g Button Mushrooms, trimmed and halved
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 400g can chickpeas, rinsed and drained
- 1 carrot, peeled and coarsely grated
- 1/4 cup (10g) parsley leaves
- Plain flour, for dusting
- 4 (80g each) Ciabatta rolls, halved
- 4 canned baby beets, sliced
- 1 Lebanese cucumber, sliced into ribbons
- 4 butter lettuce leaves
| - Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside
- Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly
- Place chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour
- Heat remaining oil in a large frying pan. Cook patties for 3-4 minutes each side or until crisp and golden
- Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve
|
