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
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