410g tin chickpeas, drained and rinsed
2 carrots, coarsely grated
2 garlic cloves, crushed
2 tsp ras el hanout (see tip)
1 tsp ground cumin
1 red chilli, deseeded and finely chopped
1 medium free-range egg
Large handful of fresh coriander, chopped
150g lamb mince
2 tbsp olive oil
Squeeze of lemon juice
Flour for dusting
1. Combine the chickpeas, half the carrots, the garlic, dried spices, chilli, egg and most of the coriander in a bowl and season. Put half in a food processor (reserving the rest) and pulse to make a smooth paste.
2. Return the paste to the bowl and mix with the reserved mixture and the lamb. Shape into 8 small burgers, flatten slightly and chill in the fridge, covered, for at least 15 minutes to firm up.
3. Meanwhile, put the remaining carrots in a bowl with the rest of the coriander, then toss with 1tbsp oil and the lemon juice. Set aside.
4. Heat the remaining oil in a non-stick frying pan over a medium heat. Dust the burgers with flour and fry for 3-4 minutes on each side until golden and cooked through. Serve with the carrot salad, potato wedges and soured cream.
- Make it veggie: Omit the lamb and add an extra tin of chickpeas. In step 1, whizz three-quarters of the mixture rather than half, then continue as in the recipe.