Family and Kids

  • 250 g (8 oz) spinach, washed and patted dry
  • 1 tablespoon olive oil
  • 1 small red pepper, cored, deseeded and very finely chopped
  • 4 spring onions, finely sliced
  • 400 g (13 oz) can chickpeas, drained and rinsed
  • 125 g (4 oz) ricotta cheese
  • 1 egg yolk
  • ½ teaspoon ground coriander
  • 50 g (2 oz) plain flour
  • 1 egg, beaten
  • 175 g (6 oz) wholemeal breadcrumbs
  • 4 tablespoons vegetable oil
  • 8 mini burger buns
  • tomato ketchup (optional, see pages 2627)
  • cherry tomatoes (optional)

Put the moist spinach in a pan over a moderate heat for 2–3 minutes, stirring continuously, until wilted. Remove from the heat, drain well, and set aside.

Heat the olive oil in a frying pan and cook the pepper and spring onions over a moderate heat for 4–5 minutes until soft. Set aside.

Place the chickpeas in a food processor with the ricotta and blend until smooth. Add the spinach, egg yolk and coriander and blend again to mix well. Transfer to a mixing bowl and fold in the pepper and spring onion mixture. Shape the mixture into 8 patties, toss them lightly in the flour, then roll first in the beaten egg and then in the breadcrumbs, to coat. Chill for 30 minutes.

Heat the vegetable oil in a large, heavy-based frying pan and cook the burgers over a moderate heat for 6–7 minutes, turning once, until golden and crisp. Serve in the buns with tomato ketchup and cherry tomatoes, if liked.

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