Bean-Semolina Burger
Bean-semolina burgers are a meatless patty built from pantry staples: mashed white or kidney beans bound with semolina and fried in a crisp breading. The semolina firms the beans into a dough that holds its shape without egg. Cumin, oregano and savory are all optional, so you can keep it plain or lean earthy. The trick is restraint with the oil, just enough to crisp the coating.
Instructions
Mix the mashed beans and semolina in about equal volumes. Stir in just enough water to make a dough you can mold by hand.
In a shallow dish, combine the breading mix with the salt, pepper and any of the optional spices you want to use.
Shape the bean mixture into patties. Press each one into the breading mix on both sides until fully coated, then shake off the excess.
Heat a pan with a little oil until hot. Slide each patty onto a spatula and lay it in the pan carefully, since the raw patties are fragile at first.
Use oil sparingly. Too much leaves the patties greasy, and too little means the breading will not fry. Add a small amount, then shuffle the patties around the pan so they pick up oil.
After a short time the patties firm up enough to lift easily. Turn them with the spatula and check the underside, adding a touch more oil if that side looks dry. Fry both sides, then serve hot.
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