Vegetable and Bean Burgers

• 1 carrot, diced
• 1 onion, sliced
• 1 celery rib, finely sliced
• 1 garlic clove, finely chopped
• 1 small leek, finely sliced
• 6 tablespoons olive oil
• 1 (14 ounce) can kidney beans, washed and drained
• 7 ounces brown rice, boiled
• 1 bunch flat leaf parsley, chopped
• 2 eggs
• chili oil, for drizzling

1. Saute the carrot, onion, celery, garlic and leek in 3 tablespoons of the olive oil, until soft - this should take about 5-10 minutes.
2. Add the kidney beans and rice and mash everything together.
3. Scatter over the parsley, and season to taste.
4. Cool a little before shaping the mixture into round patties, about 2 1/2in in diameter and 1/2in thick.
5. Heat a griddle over a medium heat with the remaining olive oil.
6. Fry the vegetable burgers on both sides for about 3-4 minutes on each side, until golden.
7. Bring a pan of salted water to the boil.
8. Break in the egg and poach in simmering water until the white is just set.
9. Place 2 burgers in the centre of each plate and top with a poached egg.
10. Drizzle with chili oil before serving.

carrot, onion, celery, garlic, olive oil, kidney beans, brown rice, flat leaf parsley, eggs, chili oil

Taken from www.food.com/recipe/vegetable-and-bean-burgers-240643 (may not work)