Spinach and Chickpea Veggie Burgers
Spinach and Chickpea Veggie Burgers are easy to make, healthy, low in fat and so delicious even non-veggies will enjoy them. I bake them in the oven rather than fry them as it's healthier and I find it easier. These burgers are a great way to smuggle spinach into fussy children.
Adding grated cheddar cheese gives these burgers lovely rich savoury flavour. Crumbled feta is also delicious, but it gives a sharper flavour. If you're not making these burgers for children add a finely chopped chilli for a kick.
The recipe makes 6 large or 12 small burgers. If I make large burgers I like to serve them in buns with fried onions and relish or ketchup. If I make small burgers I serve them with roasted cherry tomatoes, salad, pitta bread and houmous or salsa.
Massive thank you to the lovely Katy for this recipe! She's a great mum and a brilliant cook.
Spinach and Chickpea Veggie Burgers: Makes 12 small or 6 large burgers
Time: 10 mins hands on time + 20 mins baking
Cost: 53p per serving*
Calories: 177 per serving*
*based on 4 servings
- 400g tin of chickpeas, drained
- 120g fresh spinach leaves, finely chopped
- 2 spring onions, finely sliced
- 75g Cheddar, grated (or feta crumbled)
- 2 small carrots, grated
- 1 large egg, whisked
- A little oil for greasing
- Pre-heat the oven to 200 C / gas mark 6.
- Put the chickpeas in a large bowl. Mash them roughly with a potato masher or fork. Add all the remaining ingredients and mix everything really well with your hands. Season to taste.
- Split the mixture into 6 or 12 portions. Now wash your hands and shape each portion into a burger shape. It helps if your hands are wet as the mixture does not stick to your hands as much.
- Grease a large baking sheet with a little oil. Bake the burgers for around 20 minutes flipping once half way through the cooking time.
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