1 onion, chopped
1 carrot, finely chopped or grated
½ green capsicum, chopped
1 garlic clove, crushed or 1 teaspoon minced garlic
¼ to ½ teaspoon chilli powder, to taste (optional)
1 teaspoon ground coriander
2 x 425 g cans kidney beans, drained and rinsed
1 cup fresh breadcrumbs
Ground sea salt and freshly ground black pepper
1 cup dried breadcrumbs, for coating
1). Lightly fry the onion in a little oilive oil for 5 minutes.
2). Add the capsicum and carrot and fry for another 5 minutes
3). Add the spices and garlic, and heat for 1-3 minutes, stirring well, then remove from heat.
4). Puree half of the beans, and combine with the remaining half of the beans, the fresh breadcrumbs, onion mixture and add any seasonings.
5). Divide the mixture into 8 portions, and form into burger shapes.
6). coat the burgers with dried breadcrumbs, and place on a lightly oiled baking sheet on an oven try and bake at 180°C for 15-20 mins on one side, then flip and cook the other side for a further 15-20 mins.
The burgers can be frozen (separated with pieces of baking paper). Cook for an additional 10 minutes on the first side and 5 minutes on the other if cooking the frozen burgers.
Spicy Bean Burgers December 13, 2008