I included chickpeas instead of kidney beans, a grated carrot, and my mum suggested using some of the frozen spinach – an excellent suggestion. I spiced it up with curry powder, which I currently have in abundance. I didn’t want to buy eggs to bind my mixture, as I wasn’t planning to use eggs anywhere else during the week so I used mashed potatoes instead. It also provide my source of carbs, having decided not to eat this as an actual burger.
I served these patties with some roasted brussels sprouts and peas so all in all it was a very green dinner.
Cooked 8 medium sized patties
Prep: 15 minutes
Cook: 30 minutes
- Oil, 3 tbsp (for onions and lightly frying the patties) [5 p]
- 400 g chickpea tin, drained and rinsed [25 p]
- 1 large potato, chopped (I left the skin on) [46 p]
- 1 small onion, finely chopped [12 p]
- 3 cloves of garlic, finely chopped [6 p]
- 200 g of frozen chopped spinach [30 p]
- 1 carrot, grated [10 p]
- 1 tsp curry powder [3 p]
- Salt, to taste
- Chop the potato and boil until soft to cut (around 15 minutes).
- Meanwhile, chop and fry off the onion and garlic until softened.
- Add the frozen spinach and when its cooked add the curry powder. Leave aside.
- In a mixing bowl, roughly mash the chickpeas.
- When the potatoes are done, mash and add to the bowl of chickpeas along with the onion spinach mixture and season.
- Mix everything really well
- Take a bit of the mixture, roll into a ball and flatten them slightly ready for some gentle frying and do the same with the rest of the mixture
- Fry off the patties for a couple of minutes until golden brown on both sides and serve with a choice of your sides
I froze a couple, should I need it later in the week to eat as a snack. Next time, I would add some fresh herbs either coriander or parsley along with some lemon to make it a bit more refreshing. This cost me roughly £1.40, around 17 p for each patty.