maandag 25 november 2013

Fat-free black-bean burgers (Kopie)



1 cup dried black beans, soaked for a few hours and cooked until tender, then drained (you can skip the soaking if you use a pressure cooker). Substitute, if you like, with 2 1/2 cups of canned black beans, drained.

1 cup garbanzo bean flour or chickpea flour or besan
1/2 cup rolled or instant oats
1/2 cup cooked brown rice
1/2 cup walnuts
1/4 cup frozen corn kernels
1 onion, chopped
1 tsp red chilli powder (reduce, for less heat, or substitute with 1 chipotle chili in adobo sauce)
1/2 cup minced savory herbs (like sage, marjoram, oregano or thyme)
2 tsp garam masala
Salt to taste

Put all the ingredients into a food processor, and process until grainy and still very textured.

Heat a cast-iron or non-stick skillet and spray lightly with oil.

Form two-inch discs with the burger batter and drop them into the skillet. The batter will be a little runnier than you’d expect, but it will set and form into firm patties as the burger cooks.

Flip over when the underside is golden-brown, and cook on the other side about 3-4 minutes.

Serve hot with salsa, guacamole, and atop a delicious roll like my soymilk pompoms.

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