These are a particular favourite of mine. They are not only easy to knock together fast, but can be cooked on the griddle pan without any oil so are relatively low fat. They are also Gluten Free, Dairy Free and very Low GI. I like spicy food, but if it isn’t to your taste or it disagrees with you, miss out the chilli and use a smaller amount of mild curry powder. (Check your brand of curry powder is gluten free, some companies use a gluten containing anticoagulant in theirs). I use celery instead of onion in my cooking as the FODMAP in onion seems to irritate me more.
- Ingredients (makes 4-6 depending on the size)
- 450 gm tin kidney beans (drained and rised)
- 75 gm ground almonds
- 75 gm ground mixed seeds (linseed, pumpkin, sunflower, hemp)
- 1 stick celery (use half an onion instead if you prefer)
- 1/2 red pepper
- fresh chilli to your taste (I used 1/4 of the chilli pictured)
- 1 tsp mild curry powder
- 1/2 tsp dried oregano
- sprinkle of tamari sauce
- salt to taste
2. Finely chop the chilli, celery and red pepper.
3. Grind up 75 gm worth of mixed seeds. I use a mixture of linseed, pumpkin seed, hemp seed and sunflower seed to get a nice mix of flavour and essential fatty acids. Combine with 75 gm of ground almonds.
4. Saute (for about 5 minutes) or microwave covered (for about 1.5 mins) the vegetables in a little olive oil with the curry powder and a pinch of salt, until soft. hen add a splash of tamari sauce and stir.
5. Add the drained and rinsed kidney beans and roughly mash together.
6. Add the seed and almond mix, the oregano and a pinch of salt to taste.
7. Mix up all the ingredient. I use a fork to help mash them all together.
8. Split the mixture into the number of burgers you want. It will make between 4 large and 6 small burgers. Roll into balls in your hands and then flatten into burger shapes. Cook on the griddle pan on low to medium heat for about 4 minutes on each side. (They can also be baked or fried).
I’ll eat them with a plate of vegetables for a main meal or with salad for a snack. Sometimes I’ll even have them with an egg for high protein breakfast to start the day well!