Spinach Chickpea and Chilli Mini Veggie Burgers

Name: Spinach Chickpea and Chilli Mini Veggie Burgers
Yield: 4
Cuisine: Australian or New Zealand,
Ingredients: 1 tbsp sunflower oil for greasing; 400 g tin of chickpeas, drained; 120 g Fresh spinach leaves, finely chopped; 1 tsp Gourmet Garden Chilli Lightly Dried; 3 tsp Gourmet Garden Garlic Cold Blended Paste; 75 g mature cheddar cheese, grated; 2 small carrots, grated; 1 large egg, whisked; 1/2 tbsp breadcrumbs; Salt & pepper to taste; Salad leaves, roasted cherry tomatoes, houmous and pitta to serve (optional)

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Ingredients

Ingredients
Preparation
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Ingredients

1 tbsp sunflower oil for greasing
400 g tin of chickpeas, drained
120 g Fresh spinach leaves, finely chopped
1 tsp Gourmet Garden Chilli , Lightly Dried
3 tsp Gourmet Garden Garlic , Cold Blended Paste
75 g mature cheddar cheese, grated
2 small carrots, grated
1 large egg, whisked
1/2 tbsp breadcrumbs
Salt & pepper to taste
Salad leaves, roasted cherry tomatoes, houmous and pitta to serve (optional)

KEY PRODUCTS

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

1 Pre-heat the oven to 200C. Grease a large baking sheet with the sunflower oil.
2 Put the chickpeas in a large bowl and mash roughly with a potato masher or fork.
3 Add all the remaining ingredients, except the breadcrumbs and salt and pepper and mix until well combined.
4 Add 1-2 tablespoons of breadcrumbs, enough to bind the mixture, and mix well again. Season to taste and mix until well combined.
5 Split the mixture into 12 portions, then shape each portion into a burger shape with moist hands.
6 Bake the burgers for around 20 minutes until golden, flipping once half way through the cooking time. Serve with salad leaves, roasted cherry tomatoes, houmous and pitta if liked.