Home Food Recipes from the chefs
Michael Bagriyanik's spicy bean burger
Jan 14 2008 Liverpool Daily Post
bean burger
Ingredients
1 175g sachet of Sosmix (found in any good whole food shop)
½ a can of chopped tomatoes
½ a can of chick peas
½ a can of red kidney beans
1tsp turmeric
2tsp cumin
2tsp garamasala
2½tsp tandoori masala
Method
1. Add spices to Sosmix in a bowl and stir them together.
2. Drain and add the kidney beans to the spices.
3. In a blender, blend the chick peas with the chopped tomatoes then add to the spice mixture
4. Add ¼ pint water and stir everything together.
5. Let stand for five minutes.
6. If needed, add more water to get a good consistency to then mould into six rounds roughly 3½cm in diameter.
7. Either freeze for later use or cook from fresh for around 40 minutes at gas mark six until slightly browned.
8. Serve with a mixed salad with parsley and good quality olive oil.
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