Tuesday, 10 December 2013

Bean Burger Patties

I admit that before Small came along sometimes I would fall into the trap of relying too much on vegan convience food. It's all too easy (and readily available) to unbox some frozen veggie burgers or sausages and stick them in the oven - but now with a child to feed I was forced to rethink. You know what? I've really enjoyed 'getting back to basics' with vegan food and going down the more wholefoods and organic route. In fact, I try my very best to make sure that Small's diet is almost all organic - it might be a little bit more expensive, but so is vegan junk food only wholefoods are better for you!
This recipe is also gluten free, soya free & nut free. You may want to add more spice than I have stated in this recipe - the given amounts are what I've found to be right for my toddler (Mr B and I eat these too though!). Serve them on the side with veggies or make them up as burgers in buns.


2 Tins Red Kidney Beans
1 White Onion
2 Grated Carrots
1 Sweet Red Pepper 
3 Slices Gluten Free Bread - Blended into Crumbs (if gluten isn't an issue for you then regular bread works too!)
1 TSP Garlic Paste
1 TSP Corriander 
1 TSP Cumin
1 TSP Garam Masala 
Dash of Pepper 

Sprinkle of grated Vegan cheese (I've used soya free Cheezly) (optional)

Heat a large flat bottomed saucepan with a drizzle of oil. Turn your oven to 200C to preheat.
Chop onions, pepper and grate carrots. Add to the saucepan and sauté for around 5 minutes.
Add the spices, mix well and sauté for a further few minutes.
Drain and rinse your kidney beans and add them to the pan. Using a potato masher squash all the beans down.
Add the breadcrumbs and a dash more oil and combine everything until it sticks together. Take off the heat.
Spray a baking tray lightly with oil (or use baking paper). I usually divide the mixture into six and shape as round patties.
Pop in the oven and cook for about 20 minutes.

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