2 tbsp olive oil

250g bag spinach

5 slices gluten free white bread, blitzed into breadcrumbs (or 150g dried breadcrumbs)

good grating of fresh nutmeg

100g mature cheddar, grated

40g parmesan, finely grated

1-2 large eggs, beaten

3 tbsp gluten free plain flour

To serve

6 crusty gluten free bread rolls

4 ripe, juicy tomatoes, thickly sliced

Serves - 4


Finely chop the spinach in a food processor and tip into a bowl. Add the gluten free breadcrumbs, nutmeg, cheddar and Parmesan, and mash together.

Add the beaten egg, a little at a time (you may not need all of it), until the mixture holds together. Divide into eight and shape into fat burgers.

Put the gluten free flour in a shallow bowl, season well and dip the burgers into the gluten free flour to coat.

Store in a plastic container between layers of baking parchment. Either chill until ready to cook, or freeze.

Heat the remaining oil in the frying pan and fry for about 5 mins each side until browned all over. Serve in the gluten free crusty rolls, with a couple of slices of tomato, ketchup.

Recipe adapted from: Good Food
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