My apologies again for the quiet spell on the blog. It has been incredibly busy again with visitors, work and Danish classes, and I just haven't found enough time for blogging. I've done a lot of vegan and vegetarian cooking though, and some of these recipes are ready to be shared with you soon. I've also eaten in some nice veggie places, and plan to write a post about them soon. It has been an absolutely lovely weather over here for a few weeks, and I've been enjoying a lot of outdoors. But now swiftly on to today's recipe.
Spicy bean burgers are a classic in the vegetarian kitchen, and I just can't get tired of them. These days I rarely order them, if they are on the menu in a restaurant, but I love making them myself. I often also make them vegan, but I added egg to this recipe, and also cheese as a topping. However they would be easy to veganise. When I'm making them at home, my favourite method is to make a potato based patty with beans and spices. My choice of bean was a bit more special in these patties, as I used black and white yin and yang beans. They were very nice actually, but unfortunately hiding under the breadcrumbs on the photos.
This time I also got to use my new “burger sleeves” for the presentation, yay! I already had the french fry pockets before and had used them once or twice, but they made a cool combination. Have a look below how I made these burgers.
Spicy yin & yang bean burgers
200 g potatoes
½ cup dried yin and yang beans
1 large onion
2 garlic cloves
1 red chilli
1 tsp ground chilli powder
1 tsp sea salt
½ tsp ground black pepper
½ tsp ground cumin
½ tsp ground coriander
1 tsp smoked paprika
2 cups breadcrumbs
Vegetable oil for frying
Burger toppings: Cheese, beetroot sprouts, lettuce, vegan chipotle mayo
Twice-cooked fries on the side
Boil the potatoes and mash them.
Also cook the beans or use tinned beans.
Chop the onion, garlic and chilli finely and fry them in oil so that they get soft.
Add the seasoning and the beans to the onion mix.
Let the mix cool down and mix it with the mashed potatoes. Also add some breadcrumbs into the mix, if it doesn't seem firm enough.
Let the mix rest for about 30 minutes in the fridge.
Shape patties from the mix, and roll them in the eggwash and then in the breadcrumbs.
Fry the burger patties on both sides until crispy and golden brown.
Serve with nice buns, toppings and sides. I put on there cheese, beetroot sprouts, lettuce and vegan chipotle mayo.
I'm sharing the recipe with My Legume Love Affair #119 edition, which is hosted by PJ from Seduce Your Taste Buds blog. The event was created by Susan from The Well Seasoned Cook and then continued by Lisa from Lisa's Kitchen. Go and visit their blogs, there are very nice recipes there.