Black sesame vegie burgers with wasabi yoghurt

Swap traditional burgers for vegie patties spiced with wasabi yoghurt.

INGREDIENTS
400g can chickpeas, rinsed, drained
400g can cannellini beans, rinsed, drained
Juice of 1/2 lemon
1 teaspoon ground cumin
2 teaspoons soy sauce
1 onion, finely chopped
3 garlic cloves, crushed

1 carrot, finely grated
1/3 cup (50g) black sesame seeds
1/3 cup (50g) crushed roasted peanuts
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon finely chopped mint leaves
1 cup (70g) fresh sourdough breadcrumbs
Rice bran oil, to shallow-fry
6 wholemeal burger buns, toasted
Butter lettuce leaves, to serve
Sliced tomato, to serve
Swiss cheese (optional), to serve

WASABI YOGHURT
1 cup (280g) thick Greek-style yoghurt
1/2 teaspoon wasabi paste, plus extra to taste
Juice of 1/2 lemon

METHOD

1. Mash chickpeas and beans in a bowl using a fork. Stir in juice, cumin and soy, then add onion, garlic, carrot, sesame seeds, peanuts, herbs and breadcrumbs. Season and combine well, then shape mixture into 6 patties. Transfer to a lined baking tray, cover and chill for 30 minutes to firm up.
2. Meanwhile, for wasabi yoghurt, combine yoghurt, wasabi and lemon juice in a bowl. Taste and add more wasabi if desired. Season and set aside.
3. Heat 2cm oil in a large frypan over medium heat. In 2 batches, cook patties for 2-3 minutes each side until golden and warmed through. Drain on paper towel.
4. To serve, fill the burger buns with lettuce, patties, tomato and cheese, if using, and drizzle with wasabi yoghurt.

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