When I do these £1 challenges, I normally have one meal that’s a burger and chips, as I think if you at least have it at home you’re more likely to not get a take away, which can cost the same as your whole weeks budget.
These vegan burgers contain different ingredients to my normal ones, but work just as well. We’ll probably make them again for a change.
Apple and cinnamon Pancakes
Cold pasta salad
Veggie burgers and chips & salad
Veggie burgers with chips and salad
Adapted from Jamie Oliver’s Burgers
1 x 400g tin of chickpeas
1 x 340g tin of sweetcorn
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
Zest of 1 lemon
3 heaped tablespoons plain flour, plus extra for dusting
1 small round lettuce
2 large ripe tomatoes
Homemade vegan rolls (Recipe for bread on vegan day 2)
Drain and place the chickpeas and sweetcorn into a food processor with the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.
On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick).
Pop onto a tray and place in the fridge for around 30 minutes to firm up.
Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.
Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.
Toast the inside of each bun.
Squeeze a large dollop of ketchup onto the base of the buns, then top with the burgers.
Layer over a couple of slices of tomato, a lettuce leaf, sliced onion rings, and finally the burger tops.
Serve with potato wedge chips and salad.