The Big Book of Quick, Easy Family Recipes by Kirsten Hartvig

Author:Kirsten Hartvig
Language: eng
Format: epub
Publisher: Watkins Media

SPICY BEAN BURGERS

SERVES 4

PREPARATION

15 minutes

COOKING

10 minutes

STORAGE

You can freeze the raw mixture and use it within a month.

200g/7oz red kidney beans, cooked or canned and drained

1 shallot, finely chopped

50g/1¾oz/scant ½ cup hazelnuts, finely chopped

1 tsp fresh ginger, finely chopped pinch of cayenne pepper

2 tsp tamari

2 tbsp breadcrumbs

2 tbsp soya flour

sea salt to taste

oil for grilling or frying

1 Mash or blend the kidney beans (with a little water if necessary) to a coarse paste, add the shallot, hazelnuts, ginger, cayenne pepper, tamari, breadcrumbs and soya flour, and mix well. Season and shape into approximately four 70g/2½oz flat burgers.

2 Brush the burgers with oil and grill over hot embers until cooked through (about 5 minutes on each side). Alternatively, fry the burgers in hot oil. Serve on a toasted bun with all the usual burger trimmings.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.