Burger Ingredients:
- 1 tbsp. olive oil
- 1 onion finely chopped
- 1 red pepper cored deseeded and chopped
- 2 cloves of garlic finely chopped
- 1tbsp cumin seeds
- 1/4-1/2 tsp dried chilli flakes
- 2x 410g can of black beans or red kidney beans (or whatever beans you like) well drained
- 4 tbsp. roughly chopped coriander (I used dill I believe)
- 50g soft breadcrumbs
- dried breadcrumbs for coating
- bit of olive oil
- 1 free range egg
- 1 tbsp. of Dijon mustard (I didn’t use this)
- 1tbsp lemon juice
- 300ml light olive oil (I used less)
- a spoon of flax seed mix ( I added this because it can go with virtually anything and it’s packed with nutrients)
- Put the egg (and mustard/salt/pepper) and lemon juice into a blender and whizz for a few seconds.
- With the motor running slowly add the oil through the top of the blender until thick, then set aside.
- heat oil in a saucepan, add the onion, cover and fry for 5 minutes. Add the red pepper and garlic, stir, cover and cook for another 10-15 until tender. Ad cumin seeds and chilli flakes and cook for another minute or two, then remove from heat.
- Add the beans to the mixture breaking the up with a masher/blender until roughly mashed. Add the coriander (or dill) and stir in two tablespoon of the mayo and soft breadcrumbs until the mixture hols together
- Divide the mixture into 8 (I did 4) equal pieces. Dip into/ or sprinkle on some of the dried breadcrumbs and form into burger shapes. Heat some oil in a frying pan and fry the burgers on both sides until crisp, about 2-3 mins each side
- Drain on some kitchen paper and serve with the mayo. Or(!), get some burger buns, some rocket leaves, maybe a bit of cheese, with the mayo as a sauce, and have some very filling scrummy buns!
No comments:
Post a Comment