This tasty little slider (burger) was created on a soda bread bun (check out the soda bread recipe https://snoosnax.wordpress.com/2013/11/08/soda-bread/) and a vegan friendly white kidney bean patty.
For the buns just follow the soda bread recipe but form dough into about 6-7 bun size rounds.
white kidney bean patties
1 cup of dry white kidney beans soaked and cooked. cook 60 – 90 minutes
1/4 cup of chickpea flour
1 egg (vegans omit)
2-3 cloves of garlic
1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
teaspoon of fennel seeds
salt and peper to taste
blend kidney beans until blended into small pieces, transfer to large mixing bowl. Do the same with leak, mushroom and carrot. in a mortar and pestle grind the garlic, coriander, cumin, fennel, salt and pepper add to mixing bowl. Beat egg and add that too. now add the flour and stir everything until well mixed through. Add more chickpea flour if mixture is not sticking together.
form into burger size patties poached egg rings or cockie cutters are good for this.
cook how many you need on a medium heat. I freeze the rest raw with baking paper between each patty.
Served here with garlic sauce, iceberg lettuce, fresh podded peas, spring onion, cucumber, grated carrot and beetroot.