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

The post Chickpea and spinach burgers with dolcelatte and pomegranate syrup appeared first on Food & Home Magazine.

​Burgers with an attitude; get your hands (and mouths) on our chickpea and spinach burgers with dolcelatte and pomegranate syrup now! ALSO SEE: Beef and mushroom burger Beef and mushroom burger Recipe and styling by Anna Montali Assisted by Nomvuselelo Mncube Photograph by Graeme Wyllie
The post Chickpea and spinach burgers with dolcelatte and pomegranate syrup appeared first on Food & Home Magazine.  Dinner, Hero-ingredients, On shelf, Recipes, Vegetables, Vegetarian, burgers, veggie burgers 

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