Chilli and Lime Veggie-Burger

• 75 g couscous
• 75 ml hot water
• 8 pitted dates, chopped into small pieces
• 12 vegetable stock cube
• 400 g red kidney beans
• 2 tablespoons fresh lime juice
• 1 teaspoon lemon juice
• 14 teaspoon chili powder
• 12 teaspoon ground cardamom
• 12 teaspoon ground sweet paprika
• 1 finely chopped garlic clove
• 1 finely chopped small onion
• 1 tablespoon olive oil
• salt and pepper
• 50 g breadcrumbs
• 4 tablespoons flour
• 2 tablespoons olive oil (for frying)

1. Put the dates, couscous, chili powder, ground cardamom, ground paprika, garlic, onion, lime juice, lemon juice salt and pepper and olive oil into a large bowl and mix together.
2. Mix the vegetable stock in 75ml of hot water and add to the couscous mixture.
3. Leave the couscous to absorb all the liquid, stirring occasionally.
4. This should take about 15 minutes.
5. Drain and wash the kidney beans and mash with the back of a spoon or a potato masher.
6. When the couscous mixture is ready add the kidney beans and breadcrumbs and mix together well.
7. It should form a dough like mixture.
8. Divide the mixture into eight balls and dust with a little flour, then form and press into burger shapes.
9. Shallow fry for about 10 minutes on a medium heat in a little olive oil turning occasionally, or until they are golden brown on both sides.
10. Serve with vegetables and your favourite sauce.
11. Or in a bun with chips of course.
12. N.B.
13. The couscous should give the burgers a good firm consistency.
14. However, add more breadcrumbs if the mixture is too liquidy.

couscous, water, dates, vegetable, red kidney beans, lime juice, lemon juice, chili powder, ground cardamom, ground sweet paprika, garlic, onion, olive oil, salt, breadcrumbs, flour, olive oil

Taken from www.food.com/recipe/chilli-and-lime-veggie-burger-469011 (may not work)