Vickys Red Bean & Oat Burgers, Gluten, Dairy, Egg & Soy-Free

• 150 grams ( 2 cups ) canned aduki / red beans, boiled and drained
• 1 green bell pepper
• 1/2 onion
• 1 tomato
• 2 small carrots
• 2 clove garlic, minced
• 2 spring onions / scallions
• 1 small bunch coriander / cilantro
• 50 grams ( half a cup ) gluten-free instant oats
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 1 salt & pepper to taste
• 1 oil for frying

1. Any type of bean will work in these burgers
2. Mash the beans and cut the fresh coriander and vegetables into very small pieces apart from the carrots.
3. Peel and shred them instead.
4. Add the veg to the beans and oats.
5. Mix together well and add the chilli, cumin, salt & pepper.
6. Refrigerate for 30 mins for the flavors to blend together
7. Divide the mixture into 8 balls and then shape into burger patties.
8. Seeing as there is no binding agent such as eggs, freeze the patties for an hour or until ready to use
9. When ready to cook, heat a few teaspoons of oil in a frying pan and cook each patty over a low heat for 5 - 6 mins on each side.
10. Drain them on kitchen paper towels
11. These burgers are great in a bun topped with baby spinach, eggless mayo and slices of red onion and tomato

red beans, green bell pepper, onion, tomato, carrots, clove garlic, spring onions, cilantro, oats, ground cumin, chilli powder, salt, oil

Taken from cookpad.com/us/recipes/337599-vickys-red-bean-oat-burgers-gluten-dairy-egg-soy-free (may not work)