Chickpea and Mushroom Bangers |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Just add piles of creamy mash and thick onion gravy Mmmm Ingredients:
3 large red onions |
3 tablespoons vegetable oil |
250 g mushrooms, chopped |
1/2 teaspoon medium curry paste |
400 g chickpeas, drained and rinsed |
1 lemon, zest of |
75 g breadcrumbs |
plain flour, for dusting |
1 teaspoon caster sugar |
Directions:
1. Thinly slice 2 of the onions and chop the third.
2. Fry the chopped onion in 1 tbsp of the oil until soft. Add the mushrooms and cook for a further 5 minutes.
3. Place the mushroom mix in a blender and add the curry paste, chickpeas, zest and seasoning. Blend to a coarse paste then add the breadcrumbs and blend until mixed.
4. Flour your hands and form the mixture into 10 sausages.
5. Heat 1 tbsp of the oil and gently fry the onion and sugar for 10 mins until nicely caramelised.
6. Brush the remaining oil over the sausages and grill for 10 minutes until golden.
7. Serve with mash and gravy or in a bun with the onions.
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