Spiced Oat & Bean Veggie Burgers



5 mins







  • 1 tbsp Olive oil
  • 1/2 Medium onion - peeled and finely chopped
  • 2 Cloves garlic - peeled and chopped
  • 1 Can kidney beans - drained and rinsed 
  • 50g Carrot - grated
  • 50g Mornflake Organic Oats
  • 2 tbsp Tamari or soy sauce
  • ½ tsp Cumin seed - lightly crushed
  • ½ Red chilli - deseeded and finely chopped
  • Generous pinch dried chilli flake - to taste
  • 2tbs Fresh coriander - chopped
  • Zest and juice of 1/2 lemon
  • 1 Heaped tsp ground chia seed (or linseed)
  • Salt & Pepper to taste

How to make

1. Fry the onion and garlic in the olive oil for a few minutes until softened, then transfer to a mixing bowl.  

2. Whizz half the kidney beans in food processor or blender until you have a rough paste.  Add the other half of the beans to the onion and garlic and lightly crush the beans with a potato masher.  Add the blended beans and all the other ingredients.

3. Mix well, adding a little water, if needed,  so the mixture is sticky and will bind.

4. Divide into 6 and shape into burgers.  Leave in the fridge for a few hours to firm up.

5. Fry in a little vegetable oil for 4 - 5 minutes on each side until crisp. 

6. Serve in a bun, with salad and your choice of burger topping.

These freeze well, defrost before cooking.