Method:

• 1

  Put the potato in cold salted water and cook it for approx. 40 minutes, until soft. Drain and allow to cool. Finely chop the onion, parsley and coriander.

• 2

  Place the chickpeas, potato and chopped herbs in a small bowl. Mash well with a fork to mix all the ingredients. Add the egg, salt, a bit of freshly ground pepper and the bread crumbs and mix together until smooth but compact.

• 3

  Using a ring mould, shape chickpea burgers to fit the bun. Cook on both sides in a pan with a little oil at a low heat, or on a hot cast iron griddle.

• 4

  Fill the buns with the chickpea burgers and the robiola cheese whipped with a little oil and salt, then garnish with a few baby spinach leaves.