Ingredients
- 1 cup frozen peas
- 1 cup frozen sweet corn
- 1 tablespoon onion powder
- 1/4 cup milk powder
- 1 can kidney beans
- 1 can fava beans
- 1 onion diced optional
- 1 teaspoon chilli powder
- 2 teaspoons cumin powder
- 1/4 teaspoon ginger powder
- 1 teaspoon tandoori powder
- 2 tablespoons Flour
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
Coating
- 1 egg
- 2 slices of bread made into breadcrumbs
- 3/4 cup flour
- salt and pepper to taste
- 1 tablespoon milk
Instructions
- Empty kidney beans and fava beans in a colander, and wash the beans under a tap until water runs clean.
- Place beans in a food processor and blend for half a minute or until some of the beans are whole and some are mashed. This can be done with a potato masher if prefered. Place the mashed beans in a bowl.
- Next blend the frozen peas and sweet corn for about a minute, add diced onions and blend again for a minute.
- To this add the salt, pepper, chilli powder, garlic powder, ginger powder, paprika powder, flour and milk powder.
- Add the peas and sweetcorn mixture to the beans and combine with a spoon as the mixture will be very cold to handle.
- Shape into 12 burger and freeze for about 15 minutes or until burgers are firm enough to handle.
- In another bowl beat an egg with a tablespoon of milk.
- In the third bowl add the breadcrumbs.
- Dust each burger in flour then dip into egg and coat with breadcrumbs. Shallow fry them 5 to 7 mins on each side until golden brown and piping hot.
- Spray the muffin tray put 12 burger in a muffin tray this will ensure the burgers keep shape spray the tops with oil and bake.
- If you are health conscious you can spray them with oil and place in the oven at 180 degrees for 20 minutes. Alternatively use a muffin tray.
