1. Heat the olive oil in a large fry pan and cook the onion for 2-3 minutes until beginning to soften. Add the cumin seeds, cook for 1 minute and then add the spinach and cook over a high heat for 5 minutes until the spinach has wilted and any water released has evaporated. Stir in the curry paste and remove from heat. 2. Place the chickpeas in a food processor with the peanut butter and whizz until a thick paste. Add the spinach mixture and some seasoning and pulse until well blended. Using damp hands, shape the mixture into 6 even sized cakes. 3. Wipe out the frying pan with kitchen paper and heat 2 Tbs of the vegetable oil. Cook the burgers in batches for 4-5 minutes on each side until golden brown. Serve warm, sandwhiched in a bread or bun with a stack of fresh salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
