Spinach Chickpea and Chilli Mini Veggie Burgers


Servings: 4


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


(per Serving)

Nutrition information coming soon.


  • 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.