FOR THE BURGERS

2 cups frozen peas 

60g pkt baby spinach leaves 

2 spring onions, roughly chopped 

2 garlic cloves, peeled 

1 tbs drained pickled jalapeno 

400g can chickpeas, rinsed, drained 

1/2 cup finely grated parmesan 

1 egg 

3/4 cup oats (add more if mixture is too sticky) 

2 tbs extra virgin olive oil 

4 wholemeal rolls 

FOR THE SALAD

2 Lebanese cucumbers, peeled into ribbons 

2 cups spinach leave and/or rocket

1 punnet cherry tomatoes, halved 

1 cup cherry bocconcini 

Balsamic glaze 

1. Place peas + spinach in a medium bowl. Pour over boiling water and stand for 1 minute. Drain and squeeze out excess liquid.

2. Place pea mixture, onion, garlic, jalapeno, chickpeas, parmesan, egg and oats in a food processor and process until finely chopped and combined. Using wet hands, shape mixture into 4 patties. Chill in fridge for 10 minutes or until slightly firm.

3. Heat oil in a large frying pan over medium heat. Cook patties for 5 minutes on each side or until golden and heated through.

4. To make burgers: place salad ingredients in roll with burger and enjoy.

5. To make burger bowls: combine salad ingredients in individual bowls and place burger on top. Drizzle with balsamic glaze. Season with salt + pepper.