These high-protein, gluten-free burger patties have a wonderfully complex texture and moreish flavours. They make a lovely light weekend lunch.
1 can of red kidney beans
2 Tbsp chickpea flour
¼ cup soy or nut milk
⅓ cup grated carrot
⅓ cup grated baby courgette
½ cup grated red bell pepper
1 cup grated onion
1 large clove garlic, grated.
½ cup sunflower seeds
1 tsp salt
½ tsp black pepper
1 tsp mixed dried herbs
(origanum, thyme, rosemary)
2 heaped tsps paprika powder
½ tsp cayenne pepper
¼ tsp cinnamon powder
¼ tsp grated nutmeg
2-3 Tbsp olive oil
Rinse the kidney beans well. Dry them using a tea towel then mash roughly. Set aside
First mix the chickpea flour with a little of the soy or nut milk. Then, using your hands, mix all of the ingredients together well.
Form the mixture into six equal patties and arrange them on a baking tray lined with wax paper.
Refrigerate for a few hours, or pop in the freezer for an hour.
Pre-heat oven to 180º C or 350º F.
Bake for 25-30 minutes. Flip them over half way through.
Using an egg slice, carefully serve them and enjoy with a fresh green salad and baked oven chips.
Thank you to Jen from ‘Bella Vegan’.
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