Spinach and Chickpea Burgers

One of my sons favourites! Served on its own, as a snack, in his kindy lunch box, for dinner on a bun or broken up and squashed into a wrap, freeze for emergency meals, perfect for social events like BBQs, picnics or even when we have guests over for lunch but most importantly HEALTHY PLANT BASED PROTEIN AND VEG!

What more could you ask for, right?

I love to double this recipe when we have guests, or to freeze for on the go and to have on hand for those days you don’t feel like cooking.

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RECIPE

1 can cooked chickpeas or any white bean of your choice- best mashed with a fork

2 tbs olive oil

1/2 cup wholemeal spelt flour

1 cup frozen and chopped organic chopped spinach or kale

1/2 cup bread crumbs

1/4 cup vegan stock or water

2 tbs soya sauce

2 cloves garlic- finely chopped or grated

1 tsp lemon zest

1/2 tsp dried thyme

1/2 tsp paprika

1/4 dried sage

Olive oil for frying

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In a large bowl mash chickpeas with a fork until no chickpeas are left. Add remaining ingredients and knead for 2-3min.

Divide evenly and fry in a pan with a little olive oil until golden.

You can also bake these! They will be a bit more chewy and not so soft but have a great “meaty” texture to them.

Bake for 20min then flip for another 8-10min.