The burger is a classic, enjoyed by the whole family, why not try a twist on the original for the Easter holidays and enjoy some quality time together. We like our burgers with homemade slaw and a vibrant salad. How will you serve yours?
300g cooked chickpeas
150g chopped spinach
5g ground cumin
150g cornmeal (polenta)
20ml olive oil
1/2 tsp sea salt
more salt and pepper to taste
6 baps (picture here is a beetroot bap)
Cook the potatoes in boiling water for 15 minutes or until become soft.
Mash the potatoes with a fork, break the cooked chickpeas and mix with mash potatoes.
Add the corn meal, salt, cumin, chopped spinach and mix by hand.
Cover and rest the mixture in the fridge for one hour.
With olive oil in your hands, make 150g balls and shape the mixture into a burger.
Bake at 180 degrees celsius for 15 minutes.
Serve with baked baby potatoes (or chips of course!).