Chickpea and spinach burgers with dolcelatte and pomegranate syrup

January 31, 2024 (Last Updated: January 29, 2024)
Chickpea and spinach burgers with dolcelatte and pomegranate syrup

Burgers with an attitude; get your hands (and mouths) on our chickpea and spinach burgers with dolcelatte and pomegranate syrup now!

Chickpea and spinach burgers with dolcelatte and pomegranate syrup

Serves: 10
Cooking Time: 35 mins

Ingredients

  • PATTIES

  • 2 x 410g tins chickpeas, drained
  • 100g spinach, blanched
  • and finely chopped
  • 10ml (2 tsp) fresh lemon juice
  • 1 small onion, finely chopped
  • salt and freshly ground black pepper, to taste
  • 1 garlic clove, finely chopped
  • 45ml (3 tbsp) fresh flat-leaf parsley, finely chopped
  • 125ml (½ cup) fresh breadcrumbs
  • oil, for frying
  • 10 rolls, halved
  • pomegranate syrup, to serve
  • lettuce, to serve
  • dolcelatte, softened, to serve

Instructions

1

For the patties, blend the chickpeas in a food processor until smooth. Add the rest of the ingredients, mix well and shape into 10 patties.

2

Heat the oil in a pan and gently fry the patties until cooked, about 10 minutes on each side. Drain on paper towel.

3

Spread the inside of the rolls with pomegranate syrup and serve topped with a warm patty, some lettuce and a spoonful of dolcelatte.

ALSO SEE: Beef and mushroom burger

Beef and mushroom burger

Recipe and styling by Anna Montali

Assisted by Nomvuselelo Mncube

Photograph by Graeme Wyllie

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