Spinach and coriander burgers
These spinach burgers are great as they can be made whenever you like, frozen and then just put directly into a low oven to defrost and heat up ready for a lunch or starter with a salad. It’s also completely vegetarian and could be served as a main course with some roasted vegetables.
Ingredients for 8 cakes
- 1 medium onion
- 1 knob of butter
- 100g cold mashed
- 250g of fresh spinach (defrosted frozen spinach or a drained tin can also be used)
- 100g defrosted frozen peas
- 1 tablespoon of Dijon mustard a small bunch of coriander (you can use any other soft leaf herb if you don’t like coriander)
- salt and freshly ground pepper
- 1 tablespoon of flour
- 4 tablespoons of vegetable oil
If you don’t have any left over mashed potato begin by peeling, chopping into chunks and boiling the potatoes for 10 - 15 minutes, drain, mash and put to one side.
If you are using fresh spinach this doesn’t need cooking at this stage just wilting and this is done simply by placing it in a colander rinsing with cold water to wash and then pouring boiling water over it the squeeze it to remove any excess water.
Peel and finely chop the onion and sweat down in the butter in a frying pan until translucent.
In a large bowl mix together the cooked onion, mashed potato, wilted spinach (defrosted frozen spinach or drained tinned spinach), defrosted frozen peas, chopped up coriander, a pinch of salt and pepper,mustard and flour. You should be able now to mould this into 8 burger type shapes easily with your hands. If you find it’s not sticking together you add 1/2 a beaten egg but with the moisture in the spinach and peas you should be ok.
It’s best at this stage if you can to put in the fridge for 30 minutes. This will help firm up the mixture and make the cooking easier.
Gently heat the oil in a frying pan and fry the burgers for a couple of minutes each side then put into a low oven about 150 degrees until you are ready to eat.
These are great served with any sort of chutney or chilli jam.