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Prep 20 mins
Cook 20 mins
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.
- 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
- 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.
- 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.
- 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.
My food processor had a hard time getting all this ground up. I had to add some liquid to get the job done. I added some tobasco as well but I still found this a bit too bland for my taste. They were quite mushy and not too efficient in a bun. Better to kind of spread them on a bun or bread rather than sandwich them. Interesting recipe though. Thanks Lene.