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
Steps
- Drain the beans and rinse in cold water
- Mash with the carrot, mint leaves, cumin powder, paprika, plain flour and salt
- Divide into 4 portions, roll into balls and flatten to form patties
- 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
- Add some more oil and roast the patties on either side until a nice brown crust is formed
- Assemble in burger buns with a slice of cheese and toppings of your choice
By Sirisha Tadimalla on