Beetroot Haricot Bean Burgers
These burgers are rich, colourful and nourishing. They are also gluten-free, meaning even more people can thoroughly enjoy them.
Makes 9-10
Ingredients
- 200g (7 oz) haricot beans
- 100ml (3.3 fl oz)retained bean water
- 50g (1.7 oz) flax seeds
- 50g (1.7 oz) buckwheat groats
- 1 onion, chopped
- 2 tbsp olive oil
- 1 tbsp coriander powder
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- ½ tsp salt
- 2 cloves of garlic
- ½-inch ginger
- Juice of ½ a lemon
- 1 large beetroot, grated
- Oil for frying
Method
- Soak the beans in filtered water for a period of overnight.
- Cook the beans in a pressure cooker for about 25 minutes. Drain and leave to one side.
- Sauté the onions in oil until translucent.
- Once the beans have cooled down, place into a food processor with the remaining ingredients except the beetroot, buckwheat and flax seeds’ mixture. Transfer to a large mixing bowl.
- Grind the buckwheat and flaxseeds in a highspeed blender and with the beetroot add to the mixing bowl.
- Add 100ml (3.3 fl oz) of bean water. Combine well. Knead the mixture.
- Have a bowl to one side with lukewarm water to dip your hands into now and again.
- Mix the ingredients in your hands and taking a small handful make into a round circle. Keep repeating till you use up the mixture — you should get 9 or 10 burgers. Keep refrigerated until ready to eat. This mixture will keep for about a day.
- To heat up gently sauté the bean burgers in oil until lightly browned on both sides. Alternatively, brush the burgers with oil, place over a BBQ grill and cook until the burgers turn a lush reddish-brown colour.
- Serve on its own or in a bap.
Recipe by Edward Daniel ©. For more recipes see ethivegan.com
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