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| Cannellini Bean Burgers |
Two of the kids have their party today, so there will be a few adults present too, including my sister. We always seem to serve the same food when she is here so today I decided to try something from Liz Nolan's beautiful book
My Goodness. I've adapted her mung bean burger recipe, which she in turn adapted from one by Madhur Jaffrey.
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| The mixture |
My mixture was loose (I gather it's meant to be) but I found that made it hard for turning the frying burgers so I added two small handfuls of wholegrain spelt flour to thicken the mix.
Makes 12 burgers
RECIPE
254g tin of cannellini beans, drained
2 cloves garlic
1 onion, chopped small
2 tsp mixed herbs (use 1 tsp if you don't want a very herby taste)
1 crushed Oxo veg stock cube
1 tsp salt
2 tbsp olive oil
1 medium carrot, grated
1 medium courgette, grated
2 tbsp sesame seeds
2 small handfuls wholegrain spelt flour
rapeseed oil for frying
METHOD
Using a hand blender, blend the cannellini beans, garlic, onion, herbs, stock cube, salt and olive oil until smooth
Grate the carrot and courgette into a large bowl
Add the sesame seeds and cannellini bean mixture and mix well
Heat oil in frying pan, when hot, use a tablespoon to drop a blob of the mixture, pat it down with the spoon
Cook on medium heat for 4 mins then carefully turn it over and cook the other side for a further 4 minutes
The burgers should look golden brown.
Serve on a wholemeal bun with salad and hummus. Yum! I just hope my sister approves :)
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| The burgers frying |
