1 x 240g can of drained chickpeas
1 x 240 g can drained kidney Beans
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
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.