Once a Eurovision hopeful, chef Donal Skehan is nowadays happier cooking than singing. Recipie from Kitchen Hero: Great Food For Less

Serves four

Ingredients:

1 x 400g tin of chickpeas, drained and rinsed

60g breadcrumbs

2tbsp tahini paste or smooth peanut butter

1 large free-range egg

1tsp ground coriander

1tsp ground cumin

6 spring onions, chopped

2tbsp rapeseed oil

150g natural yoghurt

1tsp garam masala Wholegrain pitta breads Salad leaves and grated carrot, to serve

Method:

Place half the chickpeas in a food processor with the breadcrumbs, tahini paste, egg, coriander and cumin and blitz until smooth. Remove the blade and stir through remaining chickpeas and spring onions. Season with sea salt and ground black pepper.

Form into four 10cm wide burgers. Place on a plate and cover, leaving to sit in the fridge for at least two hours to firm up.

Place a large frying pan over a medium-high heat and add the oil. Fry the burgers for five to six minutes on each side, until golden.

In a small bowl, mix the yoghurt with the garam masala. Toast and split some wholegrain pitta breads. Serve warm burgers in pitta breads with the spiced yoghurt, salad leaves and carrot.