Whip these patties up for a quick and easy meatless burger. Lima beans are packed with protein, and are combined here with other ingredients to ensure you'll be eating patties that moist and full of texture. 






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  • 1 x 400 g can lima beans, drained and rinsed
  • 1½ cups baby spinach
  • olive oil, for frying
  • 2 leeks, cleaned and sliced thinly
  • ⅓ cup basil, chopped
  • 1 cup wholewheat breadcrumbs
  • 1 egg, whisked
  • 75 g Emmental cheese, grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Add lima beans to a bowl and mash with a fork. Set aside.

2. Place spinach in a colander and pour boiled water over to wilt it. Allow to drain, pressing to get rid of excess water.

3. Chop spinach roughly and add to bowl with mashed beans.

4. Heat olive oil in a frying pan over medium heat. Add leeks and cook until soft.

5. Scrape leeks into bowl with mashed beans and spinach. Stir to combine.

6. Add chopped basil and breadcrumbs and egg. Mix well.

7. Add grated cheese to bowl and stir to combine.

8. Form burger patties with hands.

9. Heat olive oil in a large frying pan and add patties, making sure they are not crowded in the pan.

10. Fry until golden brown, and flip to fry the other side.