BBQ cooking doesn't always have to be about Meat. This is a super cheap, pretty quick cook that is filling and super tasty. Veggie spicy bean burgers or croquettes filling a taco, in a bun, crumbled on a salad. Perfectly spicy with a good dose of health.
Author: George Orange
Ingredients
1 medium red onion
2 garlic cloves
3 fresh birds eye chillies (remove seeds for less heat)
1 tsp each of chilli powder, cumin, paprika & coriander
Handful fresh coriander
75g oats
1 tbsp flaxmeal (plus 100g for breading)
Salt and freshly ground black pepper
400g tin kidney beans
200g tin salt free sweetcorn
125g grated Mozzarella
Breading
1 beaten egg
50g panko breadcrumbs
Flour
1 tbsp baking powder
100g flaxmeal
Directions
Roughly chop the onion, garlic, and chillies into similar sized chunks.
Pop them into a food processor and add the dried spices.
Snip the coriander into the processor with some scissors
Add the oats, flaxmeal, a pinch of salt and healthy grind of black pepper.
Drain and rinse the sweetcorn and kidney beans add about three quarters of that. (keeping the remaining for later to add texture)
Whizz or pulse that till it's all combined
Tip into a bowl and add the remaining beans and sweetcorn.
Add the Mozzarella and smoodge all that together with your hands adding a small glug of olive oil if its too dry
Pop into the fridge to firm up a little.
Form into burger sized patties or inch round croquettes & pop back into the fridge for an hour to firm back up.
Get 2 plates and a bowl out.
Beat the egg in the bowl. Line one of the plates with flour and mix the baking powder into the flour. Line the other plate with 50/50 mix of panko and flaxmeal
Once the patties or croquettes have firmed up, one by one roll in the flour, egg, then panko mix.
To cook as burgers use a cast iron plate on your BBQ, or shallow fry on your hob or bbq. The croquettes i prefer to deep fry
The cheese should be all melty and deliciously stringy.
Recipe Note
Serve in a toasted brioche bun, or in a taco with some sriracha mayo (simply mix mayo with sriracha sauce and a squeeze of lime juice)
