serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 x 400 g can lima beans, drained and rinsed
- 1½ cups baby spinach
- olive oil, for frying
- 2 leeks, cleaned and sliced thinly
- ⅓ cup basil, chopped
- 1 cup wholewheat breadcrumbs
- 1 egg, whisked
- 75 g Emmental cheese, grated
Instructions
1. Add lima beans to a bowl and mash with a fork. Set aside.
2. Place spinach in a colander and pour boiled water over to wilt it. Allow to drain, pressing to get rid of excess water.
3. Chop spinach roughly and add to bowl with mashed beans.
4. Heat olive oil in a frying pan over medium heat. Add leeks and cook until soft.
5. Scrape leeks into bowl with mashed beans and spinach. Stir to combine.
6. Add chopped basil and breadcrumbs and egg. Mix well.
7. Add grated cheese to bowl and stir to combine.
8. Form burger patties with hands.
9. Heat olive oil in a large frying pan and add patties, making sure they are not crowded in the pan.
10. Fry until golden brown, and flip to fry the other side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
