Spinach & broad bean bugers
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 cup broad beans, blanched and outer skin removed
- 1 cup spinach, blanched and drained
- 1 Free-range egg
- 2 tbls breadcrumbs, two days old
- olive oil, to drizzle
- 1/2 tsp cayenne pepper
- 1 tsp fresh white pepper
- 1/4 tsp salt
- 3 cloves garlic, crushed
- 1 medium onion, finely sliced
- 4 bread rolls
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Blend broad beans, shredded spinach leaves, egg, breadcrumbs, olive oil, white pepper, salt, cayenne pepper, crushed garlic and onion.
- Chill for 10 minutes.
- Make 4 patties, using 1/3 cup of mixture for each.
- Heat the olive oil in a pan, then fry the patties for 4 minutes a side.
- Place the patties on 4 toasted bread rolls and garnish with red pepper pesto, rocket, baby tomatoes and hummus.
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