Chickpea Burgers and Cornflake Wedges.

1 can of chickpeas, drained and rinsed
1 carrot.
1clove garlic
50g sunflower seeds.
1tbsp vegetable bouillon paste.
parsley.
2-3 tbsp tahini paste

The easy way to chop everything.

Chop the chickpeas

chop the carrot, garlic, parsley and pulse the sunflower seeds

Stir in the bouillon powder and add the tahini paste

Mix it all together. It is easier to do this bit by hand. Divide in four and shape into patties. Chill for 30 minutes if you have the time.

While they are chilling you can make Potato Wedges in Cornflakes. This is a way to use up the crumbs left in the bottom of the packet.
Cut a couple of potatoes into wedges and dry in a tea towel.
Malt some butter in a bowl, 1 minute in the microwave works.
Toss the potato in the butter and then toss in the cornflakes. This can be done in a bowl or in the cereal bag

Place on a baking sheet and cook in a preheated oven fan 200C for 25 -40 minutes depending on how thick you cut your wedges.

Add the burgers after 15 minutes and cook until heated through and lightly golden 15-20 minutes.

Tahini paste can be got in Holland and Barrett's