Ingredients

1. ½ tbsp olive oil plus extra for cooking
2. 1 clove garlic crushed
3. 1 onion, finely chopped
4. 125g spinach
5. 3 slices Glutafin Gluten Free White Bread made into breadcrumbs
6. 50g cheddar cheese, grated
7. 20g parmesan cheese, grated
8. 25g pine nuts
9. Salt and pepper
10. 1 egg, beaten
11. 2 tbsp Glutafin Gluten Free Select Multipurpose White Mix or Glutafin Gluten Free Multipurpose White Mix

To serve

1. Glutafin Gluten Free 4 White Rolls
2. Salad

Beetroot hummus

1. 1 can chickpeas
2. 2-3 (250g pack) medium cooked beetroots in juice
3. 1 clove of garlic
4. Zest and juice of 1 medium lemon
5. 2 tbsp tahini
6. 2 tbsp olive oil
7. ½ tsp salt
8. Pinch of cumin

Method

1. Heat the olive oil in a frying pan and fry the onion until golden (about 10 minutes), add the garlic and cook for a further minute. Allow to cool.
2. In a food processor, chop the spinach to a fine texture.
3. In a medium bowl, combine the spinach, onion and garlic mix, breadcrumbs, pine nuts and cheeses and mash together. Season to taste.
4. Add the egg one tablespoon at a time until the mixture starts to hold together.
5. Divide into four 10cm burgers (to fit the rolls).
6. Put the flour mix on a plate and using a cooking slice to help, dip the burgers, to coat them on both sides.
7. Heat the oil in a frying pan and cook for 8-10 minutes gently turning every couple of minutes until browned all over.

These can be frozen and defrosted before cooking. They will be softer than fresh burgers.

Beetroot hummus

1. Turn on the food processor to a medium speed, adding the beets, garlic and chickpeas until roughly chopped.
2. Add the remaining ingredients and process until smooth.
3. Adjust key flavourings to taste.

Will keep 3-4 days in the fridge, refresh with a tsp of lemon juice.