Cookbook:Beanburger

This recipe for beanburgers has been adapted from a Somerfield recipe as part of a Food Technology GCSE course in the UK. By "adapted", I mean "changed almost unrecognisably". The original is here: you can see for yourself.

These beanburgers work best in pita breads (crisped up in the oven), with tomato and lettuce. Alternatively, they taste nice with a spicy tomato sauce.

Ingredients

 * 1 medium onion, chopped
 * 1 red or yellow bell pepper, chopped
 * 1 generous pinch each of cumin, ground coriander, mild chilli powder, paprika and turmeric
 * 2 tins of mixed beans or mixed pulses, drained
 * 2–3 medium carrots, grated
 * 40 g rolled oats
 * 1 egg

Procedure

 * 1) Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool.
 * 2) Mash the beans in a large bowl.
 * 3) Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined.
 * 4) Add the egg gradually (you probably won't need all of it). You don't want a mixture that's too sticky.
 * 5) Shape the dough into 6 to 8 burgers and lightly flour each side.
 * 6) Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden.
 * 7) Serve hot.

Notes, tips, and variations

 * You can leave out the egg to make it vegan. However, without it, the burger breaks and frays much more in the pan.