Cumin Curried Chickpea Spinach Burgers

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.