Someone try this recipe from the Boden blog - and let us know how it tastes.
1 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves
1 small, hot red chilli, finely chopped
100g (4oz) frozen chopped spinach, thawed
1 x 400g (14oz) tin cannellini beans
50g (2oz) fresh white breadcrumbs
1 tsp ground cumin
1 tbsp chopped
Salt and freshly ground black pepper
Herby low-fat yoghurt
Heat the oil in a small pan and cook the onion, garlic and chilli for 5 minutes until softened. Squeeze the excess moisture out of the spinach and place in a large bowl. (To get the maximum amount of water out of the spinach, place it in a tea towel and twist into a tight ball.)
Mash the beans well and mix them with the spinach, breadcrumbs, cumin and coriander. Add the onion mixture and mix well. Season to taste and with slightly wet hands, shape into 4 round burgers and pat them dry with kitchen paper.
Grill, or spray with oil and shallow fry, for a few minutes on each side until crisp and golden. Serve in burger buns, served with salad and low-fat yoghurt mixed with fresh chopped herbs, if liked.