Meat-free doesn’t have to mean protein-free. Enjoy this nutrient and fibre packed oats and bean burgers as a sandwich filler or with a salad.
1 medium red onion, finely chopped
2 cloves of garlic, crushed
10ml of olive oil
1 medium carrot, grated
1 courgette, grated
2.5ml mild chilli powder
5ml ground cumin
400g tin of kidney beans (or pinto, mixed beans)
10ml Dijon mustard
10ml soya sauce
10ml tomato puree
75g Jungle Oats
To serve: tomato salsa and fresh coriander
Fry onion and garlic in little olive oil until softened.
Add grated carrots, courgettes and spices and mix.
Mash the beans in a bowl.
Add the cooked vegetables and spice mixture to the beans.
Add mustard, soya sauce, tomato puree and Jungle Oats.
Mix all ingredients thoroughly.
With wet hands, form mixture into burgers depending on preferred size.
Fry gently for a few minutes on either side or bake in the oven for 20-30 minutes turning once.
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Recipe courtesy of Jungle Oats