This is my take on the spicy bean burger with a slightly out there combination of flavours but trust me it works. This is the perfect east meets west combo.
An American classic meets the spices of the east.
I’ve also used semolina as I love the way it takes the shape of whatever container it’s in not to mention the nutritional value it adds.
Prep Time
20 mins
Cook Time
60-70 mins.
(including roasting veg, cooking beans)
Serves
6
Ingredients
1/2 Cup Dried Black- Eyed Beans (or 1 Can)
1/4 Cup Fine Semolina
1/4 Butternut Squash
1 Stick Celery
2 Green Chillies
1/2 Inch Ginger
1 Tsp Coconut Oil
1 Tsp Himalayan Salt
1 Tsp Cumin & Coriander Powder
1.5 Tsp Pav Bhaji Masala (or Garam Masala)
1/4 Tsp Turmeric Powder
1/4 Tsp Asafoetida Powder
2 Tbsp Breadcrumbs
1 Tsp Olive Oil
3/4 Water
Method
- If using dried beans, soak them overnight.
- Wash the next day, boil in water with a pinch of bicarb soda. (until soft).
- Peel and cut into small pieces and roast the butternut squash at 200C for 30 -40 mins.
- Dry roast the semolina.
- Separately heat the coconut oil.
- Finely chop the celery, ginger and green chillies and add to the oil with the asafoetida.
- Add the semolina. As the colour changes add the dry spices.
- Add the butternut squash and then the 3/4 cup of hot water. Cover the pan and let it cook for 8-10 mins until the water has evaporated and the semolina is cooked.
- Drain the black eyed beans, wash and add to the semolina.
- Mix well and gently mash through.
- Add in the breadcrumbs and mix.
- Set aside to cool, enough to be handled and shaped.
- Preheat the oven at 200C and line the baking try.
- In a small plate have extra bread crumbs for coating ready.
- Oil your hands so the burger mixture doesn’t stick.
- Shape the burgers and coat with breadcrumbs. The burgers may feel loose but should still be able to be picked up gently. They will firm up in the bake.
- Place them on the baking tray and bake for 15-20 mins turning once.
