The black beans can be swapped for kidney or white butter beans.
|1||Small kumara, (145g)|
|¼ cup||Rolled oats, chopped, or crushed corn chips|
|1 can||Black beans, (390g), drained (Main)|
|2 cloves||Garlic, crushed|
|1||Onion, pickling-sized, diced|
|½ tsp||Salt and pepper|
|2 tsp||Smoked paprika|
|1 Tbsp||Soy sauce|
|1 Tbsp||Lemon juice|
|1 Tbsp||Olive oil|
|2 Tbsp||Rice bran oil, or olive oil, for frying|
|4||English muffins, or similar|
|1 tsp||Chilli sauce|
|1 cup||Cabbage, thinly sliced, or spinach|
|¼ cup||Parsley, coriander or basil leaves|
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- Microwave the kumara until cooked through, about 3 minutes, turning halfway through. Slice open and cool a little. Remove the flesh and mash.
- Combine the corn chips or oats, beans, garlic, onion, salt, pepper, paprika, soy sauce, lemon juice and olive oil in a bowl. Mix well, lightly mashing the beans. Add the kumara flesh (1/2 cup) and combine well. Form into 4 patties.
- Heat 2-3 tablespoons of oil in a non-stick frying pan on medium. Pan-fry the patties for about 4 minutes each side or until hot.
- Meanwhile, lightly toast the split muffins. Spread the cut sides with combined mayo and chilli sauce. Top the bases with the cabbage. Add the patties and herbs and cover with the muffin tops.