VEGE BURG­ERS WITH CHICK­PEA & SPINACH PAT­TIES

NZ House & Garden - Country Living - - Coastal Classic Home-made -

These tasty vege­tar­ian pat­ties are su­per- quick to make in a food pro­ces­sor but be­gin mak­ing them at least an hour ahead so they have time to firm up in the fridge be­fore fry­ing.

400g can chick­peas, rinsed and drained

2/3 cup cooked and very well- drained

spinach (if us­ing frozen you’ll need

about 300g)

1 small onion, finely chopped

2 cloves gar­lic, crushed

½ cup panko crumbs

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, or kale pesto (see page 134) Slices of oven-baked beet­root Shaved cab­bage, or sauer­kraut Slices of red onion

Place all 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 pat­ties in oil un­til golden and cooked through, about 3 min­utes each side. Serve in grilled buns with a se­lec­tion of the sug­gested fill­ings. Serves 6

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