Soft on the inside and crispy on the outside, these èVita Armonia Gourmet Melrose potato and chickpea burgers are a light yet delicious vegetarian main course!

Ingredients for 4 people
Pre-cooked chickpeas, 500g
èVita Armonia Gourmet Melrose potatoes, 300g
Spinach, 100g
Rocket, 50g
Breadcrumbs, 100g
Chilli pepper, to taste
Paprika, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste

Preparation
First of all, preheat a conventional oven to 220°C. Next, thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. In the meantime, wash the spinach and rocket too.

Pour the pre-cooked chickpeas into a mixer, along with the boiled potatoes, spinach, rocket, paprika to taste and a pinch of chilli pepper. Add a little salt and pepper. Chop the mixture, but not to the extent that you get a completely smooth consistency; it should stay fairly coarse to keep the right texture for making burgers. Stop when the mixture is compact enough but still workable.

Transfer the mixture into a bowl and add in the breadcrumbs to thicken it and make it easy to shape. If it is still too soft, then add some more breadcrumbs. Make the burgers and place them on a baking tray lined with baking paper. Season them with a drizzle of oil to get a crispy surface and cook them for about 20 minutes, turning them halfway through cooking.

Once cooked, your burgers will be golden brown and tempting, but they could seem soft when just out of the oven. They will become more compact after a few seconds at room temperature. If you like, you can serve them with a slightly spicy sauce for an extra touch of flavour.

Image: Canva