Sprouted Veggie Burger Recipe

Ingredients

1 x 240g  can of drained chickpeas

1 x 240 g can drained kidney Beans

Lentil Sprouts

Radish Sprouts

2 small onions chopped

2 med carrots grated

1 small clove garlic crushed

dash of soy sauce

dash of Worcestershire sauce

¼ teaspoon dried  cumin

¼ teaspoon  dried coriander

pinch of Maldon sea salt

25g butter

 

Directions

Melt the butter in a small frying pan, add the onion and cook until it is soft, add the crushed garlic, and the grated carrot. (This can be done in the microwave for about 2 minutes on high at 800 watt in a bowl covered with cling and pierced to prevent burning the onions)

Roughly mash the beans, this can be done in a processor on high until roughly mashed

Add in the onion, carrot and garlic.

Add in the seasoning

Taste and correct seasoning, use some of the water from the chickpeas can if too dry.

Shape the bean mixture using a scone cutter into rounds

Place on a baking sheet and bake in the oven for a 10 minutes until browned.

 

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