Spiced spinach & pea burgers

I have recently been obsessed with veggie burgers! I find them way tastier and more versatile than the traditional meat burgers we have all grown up on. The choice of combinations is endless, recently having made beetroot and sun-dried tomato burgers and chickpea, sweetcorn and coriander ones, you'll never fail to find something to please everyone. I'll definitely be posting a few burger recipes from now on, as and when I get to making them.

On another note, the cooking workshop on Saturday was amazing, I was really surprised at how creative the kids were, the lesson of the day was to teach them how to cook on a budget, we came in with a variety of reduced price items from Asda and asked them to make up a dish accordingly. My group made turkey breast stuffed with italian cheese and sun-dried tomatoes, topped with pesto and it was deliciousssss, they even tried to make a flower out of a tomato as decoration!

SPICED SPINACH & PEA BURGERS

• 120 g canned chickpeas (rinsed and dried): If you do not wish to use chickpeas, why not try a different cooked bean or stick to peas all the way!
• 100 g canned peas, I used marrowfat (rinsed and dried, or if using frozen, defrosted and dried)
• Additional 50 g peas to add in at the end for texture
• Big handful of fresh spinach ( or if using frozen, defrost and squeeze away as much excess water as possible)
• 1 heaped teaspoon chopped garlic
• 1 whole chilli (or more!)
• Good pinch of salt
• Good pinch of black pepper
• Half an onion, finely chopped
• 5 tbsp oats
• 1 heaped tbsp whole wheat flour (or oat flour if gluten intolerant)
• 0.5 teaspoon of cumin
• 1 heaped tbsp of chia seeds or a few pumpkin seeds: optional

1. Blend together the chickpeas, 100 g peas, garlic, spinach, cumin seeds and chilli until smooth.
2. Add in the additional peas, oats, finely chopped onion, seasonings, chia seeds/pumpkin seeds and flour and fold until well combined. At this point, try the mix and decide if you need any more chilli or cumin- bearing in mind that the flavours die down slightly when cooked, I added in some extra chilli flakes.
3. Leave the dough to chill for a minimum of 1 hour. Once chilled, put your frying pan on to heat, shape burger patties with the dough and fry for about 5-10 minutes, constantly flipping them around.
   
   
   
   
   These are perfect served with pesto or some chutney!

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