Bean Burgers

Protein-packed burgers with loads of flavour
Ingredients - Serves 4
  • 1X400 g canned kidney beans or chickpeas, or instead use ½ cup dried kidney beans or dried chickpeas, soaked overnight and cooked
  • 1 medium-sized (or 150 g) carrot, grated
  • a handful of fresh mint leaves, chopped
  • 1½ tsp ground cumin
  • 1 tbsp plain flour
  • 1 tsp paprika
  • Salt, to taste
  • Oil, to roast the burgers
  1. Drain the beans and rinse in cold water
  2. Mash with the carrot, mint leaves, cumin powder, paprika, plain flour and salt
  3. Divide into 4 portions, roll into balls and flatten to form patties
  4. Heat a nonstick skillet, drizzle a bit of oil and grill the capsicum and zucchini slices. Don't cook completely; let them be slightly crunchy
  5. Add some more oil and roast the patties on either side until a nice brown crust is formed
  6. Assemble in burger buns with a slice of cheese and toppings of your choice
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