Preparation: 10 minutes
Cooking time: 20 minutes
Serves: 6
Ingredients:
1 tablespoon olive oil
1 small onion, finely chopped
2 teaspoon cumin seeds
25Og/9oz young leaf spinach
I tablespoon hot curry paste
2 cans chickpeas drained
25g/1oz fresh white breadcrumbs
1 egg yolk
salt and freshly ground black pepper
vegetable oil, for shallow frying
salad, to serve
Method:
Heat the oil in a large frying pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute 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 the heat.
Place the chickpeas in a food processor with the breadcrumbs and whizz to form a thick paste. Add the spinach mixture, the egg yolk and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 12 even-sized cakes.
Wipe out the frying pan with some kitchen paper and heat a little oil. Cook the burgers for 4-5 minutes on each side until golden brown. Serve warm sandwiched in a bread bun or with stack of fresh salad.
These hot and fiery burgers are a healthy alternative to the normal beef burger that is loaded with saturated fat. Chickpeas are cheap, high in fibre, low in fat and a good source of protein. The salad will provide you with extra fibre and antioxidants in addition to the spinach."
fry up & enjoy!!!!!!!!!!!
