Beanburger
Beanburgers made from tinned mixed pulses, grated carrot and oats come together in about 20 minutes and feed six to eight people. The oats soak up moisture and bind the mash, while cumin, coriander, paprika, chilli and turmeric give it a warm, savoury base. The recipe began as a school food technology project, and it works best stuffed into pita bread that has been crisped in the oven.
Instructions
Chop the onion and the pepper, then fry them in a little oil with the cumin, coriander, chilli powder, paprika and turmeric for a couple of minutes. Set the pan aside and let the mixture cool.
Drain the beans or pulses and mash them in a large bowl. They should be broken down well but do not need to be perfectly smooth.
Grate the carrots and add them to the bowl with the cooled onion and pepper and the oats. Mix until everything is well combined.
Beat in the egg a little at a time, and stop when the mixture holds together. You probably will not need all of it, and the mixture should not turn sticky.
Shape the mixture into 6 to 8 burgers and dust each side lightly with flour.
Fry the burgers in a little oil for a few minutes on each side, until golden. Serve them hot, in crisped pita bread with tomato and lettuce or with a spicy tomato sauce.
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