Ingredients
6 sprigs fresh flat-leaf parsley, leaves only
50 g rolled oats
1 tin red kidney beans, drained
1 tsp tomato paste, to taste
2 tsp English mustard
salt, to taste
1/2 tsp ground black pepper
1 tbsp oil
a handful of breadcrumbs
Instructions
Place parsley in a mixer and then chop well.
Scrape down the sides of the mixer with a spatula.
Add oats then chop again. Scrape down the sides.
Add beans, tomato paste, mustard, salt and pepper, and chop well again. Transfer to a bowl and place in the fridge for 1 hour.
Divide mixture into 4 pieces then, using wet hands, form burgers. Coat with breadcrumbs to make them less sticky and more crispy.
Heat oil in a large frying pan and fry bean burgers over medium heat for 3-4 minutes on each side until crispy.
Grill burger buns in the oven or toaster, so they are crispy.
Serve with ketchup or mustard, lettuce leaves, cucumber slices and tomato.
Happy Cooking!
BESU Lifestyle
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