Wild Rice and Mushroom Burger Recipe | Tilda

Ingredients

• For the wild rice and mushroom burger
• 200g cooked Tilda Blends Basmati and Wild Rice as per instructions on the pack, cooled
• 200g cooked and drained chickpeas
• 2 shallots, minced
• 1 tsp cumin seeds
• 2 cloves garlic, minced
• 6-7 mushrooms, finely chopped
• 1 green chilli chopped (optional)
• 1 tsp Salt (or to taste)
• 35g panko breadcrumbs
• 2 tbsp chopped fresh coriander
• ½ tsp Kashmiri chilli powder
• 2 tbsp rapeseed oil for frying
• For the tomato chutney
• 2 tbsp vegetable oil
• 1 tsp kalonji seeds
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 dried Kashmiri red chillies
• 1 red chilli, chopped
• 100ml white vinegar
• 100g jaggery or brown sugar
• 4 large tomatoes, quartered
• 1 tsp salt, or to taste
• 1 tsp chilli powder, optional