• 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

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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