Spanish White Bean & Chickpea Burgers

Firstly, remember to pre-cook your round grain rice to make 200g of cooked rice (you will need approximately 60g of raw rice to boil). Follow the cooking instructions on the packet, you may need approx. 20 minutes to do this.

In a small pan over a low heat, simmer the fritada until it reduces by two-thirds to about 2 tbsp, stirring as it reduces (take care as it may spatter). This will take 10-15 mins.

Remove from the heat and stir in the garlic, cumin, salt, sugar and pepper. Transfer to a large mixing bowl and leave for a moment to cool.

Add the remaining ingredients, except breadcrumbs, and stir well to combine.

Transfer half the mixture to a food processor. Pulse to a fairly smooth paste. Return this smooth half to the mixing bowl, add the breadcrumbs and combine everything well.

Refrigerate until thoroughly chilled, approx. 2 hours.

Place a large frying pan over moderate heat. Add a little olive oil. Shape approximately 10 burgers (return any you don’t wish to cook yet to the fridge or freezer to enjoy another time).

Fry until a rich golden brown, about 5 minutes per side. Turn gently as they may be crumbly.

Serve with Perelló guindilla hot green chillies.