Cumin Curried Chickpea Spinach Burgers

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 teaspoons cumin seeds
• 225 g spinach leaves
• 1 tablespoon hot curry paste
• 2 (400 g) cans chickpeas, drained
• 2 tablespoons crunchy peanut butter
• 25 g fresh white breadcrumbs
• salt & freshly ground black pepper
• vegetable oil, for shallow oil
• hamburger buns or salad greens, to serve

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

olive oil, onion, cumin seeds, spinach leaves, curry, chickpeas, crunchy peanut butter, fresh white breadcrumbs, salt, vegetable oil, buns

Taken from www.food.com/recipe/cumin-curried-chickpea-spinach-burgers-114637 (may not work)