1 x 425 g tin of Barlotti beans,drained
1 tbs oil
1 finely chopped (small) onion
1 clove of chopped garlic
100 g chopped mushrooms (you can use less)
1 tsp liquid smoke (or soya sauce)
1 tbs polenta
1/2 tsp ground coriander
1 pinch of chilli flakes
salt & freshly ground black pepper
flour for dusting
Heat the oil in a frying pan, add the onion and gently sautee for 5 mins until soft. Add the
garlic and mushrooms and cook whilst stirring for another 5 mins until their is no liquid in
the pan. Put aside.
Mash the beans with a masher or fork and add the seasoning and liquid smoke.Add the onion and mushroom mixture and the polenta.If the mixture is too moist add extra polenta or breadcrumbs. Adjust the seasoning if necessary.
Shape the mixture into 4 round burgers. Dust with flour. Place into the freezer for 15 minutes to harden.
Cook in the usual way ; fry, bake or grill with extra oil.
Tip : These burgers can be frozen before they are cooked.
A couple of tbs of ground almonds may also be added to the mixture.
1 tbs oil
1 finely chopped (small) onion
1 clove of chopped garlic
100 g chopped mushrooms (you can use less)
1 tsp liquid smoke (or soya sauce)
1 tbs polenta
1/2 tsp ground coriander
1 pinch of chilli flakes
salt & freshly ground black pepper
flour for dusting
Heat the oil in a frying pan, add the onion and gently sautee for 5 mins until soft. Add the
garlic and mushrooms and cook whilst stirring for another 5 mins until their is no liquid in
the pan. Put aside.
Mash the beans with a masher or fork and add the seasoning and liquid smoke.Add the onion and mushroom mixture and the polenta.If the mixture is too moist add extra polenta or breadcrumbs. Adjust the seasoning if necessary.
Shape the mixture into 4 round burgers. Dust with flour. Place into the freezer for 15 minutes to harden.
Cook in the usual way ; fry, bake or grill with extra oil.
Tip : These burgers can be frozen before they are cooked.
A couple of tbs of ground almonds may also be added to the mixture.
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