Cumin Curried Chickpea Spinach Burgers |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Chickpeas make a great veggie burger base and they taste fantastic when spiced up with a little cumin seed and curry paste. If you're feeding kids, opt for a milder curry paste than the hot one I go for. Ingredients:
1 tablespoon olive oil |
1 small onion, finely chopped |
2 teaspoons cumin seeds |
225 g spinach leaves |
1 tablespoon hot curry paste |
2 (400 g) cans chickpeas, drained |
2 tablespoons crunchy peanut butter |
25 g fresh white breadcrumbs |
salt & freshly ground black pepper |
vegetable oil, for shallow oil |
hamburger buns or salad greens, to serve |
Directions:
1. Heat the olive oil in a large fry pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute and then add the spinach and cook over a high heat for 5 minutes until the spinach has wilted and any water released has evaporated. Stir in the curry paste and remove from heat.
2. Place the chickpeas in a food processor with the peanut butter and whizz until a thick paste. Add the spinach mixture and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 6 even sized cakes.
3. Wipe out the frying pan with kitchen paper and heat 2 Tbs of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown. Serve warm, sandwhiched in a bread or bun with a stack of fresh salad.
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