Spinach burger with a spiced cabbage salad

Name: spinach burger with a spiced cabbage salad
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 4 el traditional olive oil; 400 g wild spinach bag; 400 g canned chickpeas; 40 g pine nuts; 2 tl picadillo; 1 medium sized egg; 1 lemon cleaned up; 1 small red onion; 300 g cut pointed cabbage bag, Biological; 100 g feta; 4 multigrain bulb

Multigrain ball, topped with a burger of wild spinach, chickpeas, pine nuts, picadillo, olive oil and egg, topped with feta and a salad of pointed cabbage, red onion and lemon.

Ingredients

Kitchen Stuff

1 sieve
1 blender
1 baking paper

Directions

Preheat the oven to 200 ° C.
Heat the oil in a skillet and add the spinach in parts. Let shrink on medium heat in 5 minutes.
Put the spinach in a sieve and press out the moisture with the back of a ladle.
Slice the spinach and press out with the back of a ladle as much moisture as possible.
Let the chickpeas drain. Grind the chickpeas, pine nuts, picadillo and the egg coarsely with the hand blender.
Spoon the spinach through the mixture and season with salt and pepper.
Shape the mixture with moist hands. Place them on a griddle covered with parchment paper, drizzle with the oil and bake for about 20 minutes in the middle of the oven.
Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit. Cut the onion into wafer-thin, half-rings.
Mix the onion with the lemon zest, per person half a tablespoon of lemon juice, the pointed cabbage and the oil. Season with pepper and salt.
Crumble the feta. Cut the multigrain bulbs in half.
Put a scoop of colesalad, a spinach burger, some feta and possibly some salad on each bun. Serve the rest of the salad separately.