Spicy Spinach and Chickpea Burgers (Vegan)

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This recipe was inspired by one for Broad Bean Burgers from Yotam Ottolenghi's Plenty. I didn't have all the ingredients needed, so it morphed into these vegan veggie burgers, which taste something like a cross between a spicy bean burger and a falafel!
The use of leftover risotto instead of potato, worked well as a binder and negated the need for egg.

• 200g/8oz spinach, washed
• 1 tin of chickpeas/garbanzo beans, drained
• 1 cup of cooked risotto rice (about 50g/2oz uncooked weight)
• 1½ cups of fresh bread crumbs
• 1 clove garlic, crushed
• 1 tsp chopped chilli (add more or less to taste)
• 1 tsp ground coriander
• ½ tsp each of ground fennel seeds, cumin, cinnamon and turmeric
• 1 tbsp chopped fresh coriander or parsley leaves

Cook and drain the spinach (I microwave it, with no added water for 3-4 minutes on high) and set aside to cool. Once cool enough to handle, squeeze out as much liquid as possible, using your hands. Blot dry on kitchen roll.

Put all of the ingredients, except the rice and breadcrumbs, into a food processor and blend briefly, leaving some chunks of chickpea for texture. 
Stir in the rice and add just enough breadcrumbs to form a dough-like consistency.
Chill for 30 minutes or so.

Divide into 8 and shape into burgers, squeezing the mixture together in your hands (or use a burger press like I did!) 

Heat 1 tbsp of oil in a large frying pan and cook 4 burgers at a time for 4-5 minutes each side - on a medium heat. Repeat with the other 4 burgers.

Serve in pittas or bread rolls with salad and a dollop of your favourite burger sauce!

Not suitable for freezing. 

Alternatives - Divide mixture into 16 and roll into balls, to make into falafels or polpettes.
Vary the herbs and spices for different flavoured burgers eg: Italian: fresh basil, chilli and garlic, Greek: fresh mint or dill and parsley, chilli and garlic, Indian: garam masala, ginger, chilli, garlic etc.

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