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.
