These are the BEST BEAN BU![]()
RGERS of ALL TIME. They are delicious and golden crunchy on the outside, but best of all the HOLD TOGETHER like a dream, and that with a vegan burger is not always easy.![]()
I used a large can of RED KIDNEY BEANS. Sure I could have soaked some, but canned beans are time and purse friendly.
In a food processor blitz together ONION, GARLIC (or garlic powder - I am a new fan), a CARROT (but I think cooked BEETROOT might be mind blowing) half a teaspoon each of CUMIN, CORIANDER, TURMERIC, PAPRIKA, and CINNAMON. I had some wilting PARSLEY, and MINT, so I added that too. Once it is well chopped add in the whole can of RED KIDNEY BEANS and let it get really smooth. Sprinkle in 1/2 a cup of CHICKPEA FLOUR, salt and pepper, and blitz again.
Form palm sized patties dusting with more CHICKPEA FLOUR (almond flour would be great here too, or oat) and fry in OIL if your choice until golden. I had the oven on warm and put them in once they were cooked and I was cooking the second batch (you will need a second batch - also freezing at this point is like gifting yourself a wholesome meal in the future).
Eat how you would your THE BEST BEAN BURGER of your life. It's a PARTY.
Pickle or no pickle?
ENJOY! and let me know when you try it. I LOVE it!
For more RECIPES and RITUALS that apply AYURVEDA and JOY to HOLISTIC WELLBEING why not download a digital copy of book SEASONS RITUALS
B x