Sunday, 6 January 2013

Oriental Bean Burgers

These burgers make a lovely lunch or light supper. They are really tasty and healthy too - a great veggie option.

 You could serve them in gluten free buns, skinny with just some salad or wrapped in a lettuce leaf (with plenty of chili sauce).

(Serves 2 / Makes 4 burgers)

1 x 400g tin butter beans, drained & rinsed
2 medium carrots, grated 
2 spring onions, chopped
1 cup red cabbage leaves, chopped
2 tbsp sesame seeds
1 tbsp plain gluten free flour blend, plus extra for dusting
1/2 tsp cumin seeds
1 tsp Chinese five spice
1 tbsp gluten free soy sauce
A little oil for frying
Chili Sauce, to serve
Lime wedges, to serve

Squeeze any excess water out of the grated carrot.

Heat a little oil in a large frying pan. Place the sesame and cumin seeds, cabbage & carrots in the pan. Cook for a few minutes on a medium to high heat then splash in the soy sauce. Cook for another few minutes, then remove from the heat and allow to cool for a couple of minutes.

Place the carrot mixture and butter beans into a food processor and blend.

Add the flour and blend again. Turn the patty mixture onto a floured surface, divide into four and shape into round patties (you can use poaching rings to help with this). Dust with flour.

Wipe out the frying pan with a piece of kitchen towel then heat a little oil in it on a medium to high heat.

Fry the patties for 5 minutes on each side until golden brown.

Serve with the chili sauce and a roll or salad with lime wedges on the side.

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