336*280
SERVES 4 PREP 10 MINS COOK 15 MINS FREEZE 3 MONTHSPLUS CHILLING
Vegetarian burgers with a hint of Indian spice.
1 red onion, roughly chopped
2 garlic cloves, finely chopped
1 green chile, seeded and
roughly chopped
pinch of garam masala
handful of fresh cilantro
2 x 14oz cans of mixed beans, drained
41/2oz (125g) mushrooms, grated
salt and freshly ground black pepper
2 tbsp fresh breadcrumbs
1–2 eggs, lightly beaten
2 tbsp sunflower oil
1 Place the onion, garlic, chile, garam masala, cilantro, beans, and
mushrooms in a food processor and pulse until well combined, but do
not overblend and let it become mushy.
2 Season well with salt and black pepper then add in the breadcrumbs and
a little of the egg and pulse until it all binds together but is neither too wet
nor too dry—add a little more egg if needed. Shape into 8 patties, arrange
on a plate and transfer to the refrigerator for 20 minutes to firm up.
3 Heat the oil in a non-stick frying pan and cook a few burgers at a time for
6–7 minutes or until the underside starts to brown. Turn over the burgers
using a spatula and cook the other side for the same amount of time, adding
more oil if needed. You could serve these in wholemeal bread rolls, each
with a small quantity of tomato salad.
Source:The Diabetes Cookbook 2010