Vege burgers with chickpea and spinach patties
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.
Serves: 6
Ingredients:
- 400g can chickpeas, rinsed and drained
- ⅔ cup cooked and very well-drained spinach
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- ½ cup panko breadcrumbs
- 1 egg, lightly beaten
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1 teaspoon ground cumin
- ½ teaspoon hot smoked paprika
- ½ 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:
- To begin, place all the patty ingredients in a food processor and pulse to combine.
- The mixture should still be a little chunky.
- Form into six patties and refrigerate for an hour or more before cooking.
- Fry patties in oil until golden and cooked through, about three minutes each side.
- Serve in grilled buns with a selection of the suggested fillings.
Have you ever tried vege burgers? What’s your favourite BBQ dish? Let us know in the comments.
Written by Bernadette Hogg. First appeared on Stuff.co.nz.
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