Over the years we have tried a lot of variations with this recipe but I think this is the best.
Full of hidden green vegies, gluten free, dairy free and still full of flavour these are often chosen by the boys when we have a vegetarian meal.
The vegetable of choice is always edamame in their shells, these are found in your local Asian food stores freezer and they are yummy, as ever, eaten with your fingers makes them taste so much better according to the boys!
Makes 12-14 burgers.
2 x 400g tins of cannellini beans, drained and rinsed
6 spring onions, topped and tailed, sliced
2 cloves of garlic, peeled and chopped
1 piece of lemongrass, white part only, sliced
150g fresh coriander, leaves and stalks
150g fresh baby spinach
1 green chilli, deseeded and chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons salt
freshly ground pepper
80g besan/chickpea flour
150g fresh gluten free breadcrumbs
oil to fry in
Process the spring onions, garlic, lemongrass and chilli.
Add the beans, fresh coriander and spinach, process to a paste, scraping down the sides as needed.
Add the ground coriander, ground cumin, besan and salt and pepper, process again.
Tip the mixture into a large bowl and add the breadcrumbs, mix well.
Heat the oil in a large frying pan over medium heat, once heated fry the burgers until brown and crispy on the outside.
Set aside on kitchen towel to absorb the oil.
Serve with rolls or pittas, salad, edamame and yogurt dressing.