CAJUN BURGER PATTIES

INGREDIENTS:

1 can of KOO Red Kidney Beans 2 tbsp chickpea flour ¼ cup soy or nut milk ⅓ cup grated carrot ⅓ cup grated baby zucchini & marrow ½ cup grated red bell pepper 1 cup grated onion 1 large clove garlic, grated ½ cup sunflower seeds 1 tsp salt ½ tsp black pepper 1 tsp mixed dried herbs (origanum, thyme, rosemary) 2 heaped tsp paprika powder ½ tsp cayenne pepper ¼ tsp cinnamon powder ¼ tsp grated nutmeg 2-3 tbsp olive oil

KITCHEN GADGETS:

Mixing bowl, baking tray, grater, egg slice, potato masher

METHOD:

Rinse the kidney beans well. Dry them using a tea towel then mash roughly. Set aside. First mix the chickpea flour with a little of the soy or nut milk. Then, using your hands, mix all of the ingredients together well. Form the mixture into six equal patties and arrange them on a baking tray lined with wax paper. Refrigerate for a few hours, or pop in the freezer for an hour. Pre-heat oven to 180°C or 350°F. Bake for 25-30 minutes. Flip them over half way through. Using an egg slice, carefully serve them and enjoy with a fresh green salad and baked oven chips.

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