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Bean and oat burgers with cauliflower mash – makes approx. 10 burgers/serves 4

These burgers are absolutely loaded with nutritional power! A tiny bit of apple sweetness makes them extra popular with the kids and they taste equally great as a handy finger food. For picnics or lunchboxes, a proper burger served in a bun with all your favourite ‘fillers’ or with mash and peas. I often serve with this cauliflower mash to add some more hidden veggies to the meal and it tastes simply delicious.

What you need:

For the burgers:

1 tbsp olive oil

Half a red onion – finely chopped

1 garlic clove – finely chopped

1 tin kidney beans – drained and rinsed

100g porridge oats

3 tbsp unsweetened apple puree

2 tbsp chia seeds

1 tsp paprika

Salt to taste

For the mash:

700g cauliflower – leaves and tough stalks removed, cut into florets

600-650g potatoes (3 medium potatoes) – peeled and cut into chunks

2 tbsp vegan mayonnaise (optional)

Half a teaspoon of nutmeg

Salt to taste

Dash of unsweetened plant milk if necessary

How you do it:

Bring a large pan of lightly salted water to the boil.

In a non-stick pan fry the onion until translucent, then add the garlic for another minute.

Add all the ingredients for your burgers to a food processor (including the fried onion and garlic).

Blend until you get a paste, scraping down the sides once or twice.

Add more salt if necessary and put it in the fridge for 5-10 minutes (this will make forming patties a lot easier).

Once the water is boiling add cauliflower florets and potato chunks to the pan and cover with a lid.

Simmer on low heat until very soft, this should roughly take about 20 minutes.

Meanwhile start frying your burgers.

Add a little more olive oil to the same pan you used earlier to fry onion and garlic.

I use one heaped tablespoon of bean paste per burger, making a ball in the palms of my hands before pressing it into a burger shape.

Fry 3-4 burgers at the time for around 6 minutes, flipping them over half way through.

Keep the finished burgers warm in your oven if they’ll be eaten straight away.

Continue until there is no bean paste left, adding a little more oil to the frying pan with every new batch.

With a masher mash your drained cauliflower/ potato chunks until nice and smooth, adding a little plant milk if it feels too dry.

Add vegan mayonnaise, nutmeg and salt to taste.

Serve your burgers with the mash and a side of peas, broccoli or leafy salad.


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