Recipe: Vege burgers with chickpea and spinach patties

Delicious vege burgers to toy with the taste buds.

MANJA WACHSMUTH

Delicious vege burgers to toy with the taste buds.

VEGETABLE BURGERS WITH CHICKPEA AND SPINACH PATTIES

Serves 6

These tasty vegetarian patties are super-quick to make in a food processor.

Begin making them at least an hour ahead so they have time to firm up in the fridge before frying.

READ MORE:
* Beautiful burgers inspired by the capital’s best
* Lentil burgers even meat-eaters will love
* Recipes: The ultimate lamb burgers and rosewater rhubarb Eton mess

Ingredients

400g tin chickpeas, rinsed and drained

2⁄3 cup cooked and very well-drained spinach (if using frozen, you will need about 300g)

1 small onion, finely chopped

2 cloves garlic, crushed

1⁄2 cup panko breadcrumbs

1 egg, lightly beaten

2 tablespoons chopped parsley

2 tablespoons chopped mint

1 teaspoon ground cumin

1⁄2 teaspoon hot smoked paprika

1⁄2 teaspoon flaky sea salt

Oil for frying

6 burger buns

Filling suggestions:

Hummus

Slices of oven-baked beetroot

Shaved cabbage, or sauerkraut

Slices of red onion

Method

Place all of the patty ingredients in a food processor and pulse to combine. The mixture should still be a little chunky. Form into 6 patties and refrigerate for an hour or more before cooking.

Fry the patties in oil until golden and cooked through, about 3 minutes each side.

Serve in grilled buns with a selection of the suggested fillings.

Related Posts