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Sunday, April 4, 2010

Burger with kidney beans

 Ingredients : (Makes six)

In a food processor jar add:

3 cups cooked kidney beans

** 3/4 cup dried beans soaked overnight and cooked in salted water yields about 3 cups. Or used canned, drained beans.

1/4 cup chopped onions

3 cloves chopped garlic

1 tsp ginger-green chilli paste

1.5 tsp. spice paste from your favourite achaar (We used Mango Thokku)

** or any hot sauce/chipotles in adobo sauce or any chilli sauce

2 tablespoons each fresh cilantro and oregano

1/4 tsp ajwain (bishop’s weed) or cumin seeds

2 tbsp nutritional yeast (or lightly roasted chickpea flour/besan)

1/4 cup rolled oats

Method :
Blend this until it comes together, but has some texture. It should be coarsely ground. Add salt to taste, lime juice if you need it (we replaced both with Mrs. Dash sodium-free lemon pepper seasoning), and

1/4 cup of coarsely ground almonds (or nuts of choice).

It should form patties when held together. If it is too dry, add a teasoon or two of water. If it is too wet, add flour, a tablespoon at a time.

Brush a teaspoon of oil on a hot pan and toast them until brown and crisp. Or grill them as we did on our tabletop grill.

put the patties in the buger breads serve with some hot and spicy sauce

For another way of doing it click here


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