|Energy||320 Kcal per burger|
This recipe for beanburgers has been adapted from a Somerfield recipe as part of a Food Technology GCSE course in the UK. By "adapted", I mean "changed almost unrecognisably". The original is here: you can see for yourself.
These beanburgers work best in pita breads (crisped up in the oven), with tomato and lettuce. Alternatively, they taste nice with a spicy tomato sauce.
- 1 medium onion, chopped
- 1 red or yellow bell pepper, chopped
- A generous pinch of each of: cumin, ground coriander, mild chilli powder, paprika and turmeric
- 2 tins of mixed beans or mixed pulses, drained
- 2-3 medium carrots, grated
- 40 g rolled oats
- 1 egg (leave out to make it vegan. Without it, the burger breaks and frays much more in the pan)
- Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool.
- Mash the beans in a large bowl.
- Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined.
- Add the egg slowly (you probably won't need all of it). You don't want a mixture that's too sticky.
- Shape the dough into 6 to 8 burgers and lightly flour each side.
- Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden.
- Serve hot.