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 Need a healthy burger alternative? Melissa Baird from Life in Balance helps us out with a great recipe: 

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1 can chickpeas, rinsed
250g white button mushrooms
4 spring onions, sliced
1 egg
60ml flour
15ml chopped oreganum
2.5ml ground cumin
2.5ml salt
60ml olive oil
16 rocket leaves
125ml crème fraiche
45ml coriander, chopped
60ml pine nuts, toasted
8 small wholewheat burger buns

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1. To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 8 small patties.

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2. Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.

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3. Mix the crème fraiche, coriander and pine nuts together.

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4. Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche.

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Recipe and image courtesy The South African Mushroom Farmers’ Association (SAMFA)

More MC goes green?