Vegetable and Bean Burgers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Healthy burgers, crammed with tasty beans, nutty-tasting rice, and homely veggies make a tasteful meal. Ingredients:
1 carrot, diced |
1 onion, sliced |
1 celery rib, finely sliced |
1 garlic clove, finely chopped |
1 small leek, finely sliced |
6 tablespoons olive oil |
1 (14 ounce) can kidney beans, washed and drained |
7 ounces brown rice, boiled |
1 bunch flat leaf parsley, chopped |
2 eggs |
chili oil, for drizzling |
Directions:
1. Saute the carrot, onion, celery, garlic and leek in 3 tablespoons of the olive oil, until soft - this should take about 5-10 minutes.
2. Add the kidney beans and rice and mash everything together. Scatter over the parsley, and season to taste. Cool a little before shaping the mixture into round patties, about 2 1/2in in diameter and 1/2in thick.
3. Heat a griddle over a medium heat with the remaining olive oil. Fry the vegetable burgers on both sides for about 3-4 minutes on each side, until golden.
4. Bring a pan of salted water to the boil. Break in the egg and poach in simmering water until the white is just set.
5. Place 2 burgers in the centre of each plate and top with a poached egg. Drizzle with chili oil before serving.
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