Ingredients
| 1 | Canned black beans, drained (Main) |
| ½ | Capsicums, red & green, diced |
| ½ | Onions, diced |
| 3 | Garlic cloves, chopped |
| 1 Tbsp | Chilli flakes |
| 2 | Eggs, beaten |
| 1 Tbsp | Ground cumin |
| 1 tsp | Tabasco sauce, or kaitaia fire |
| 1 handful | Coriander, chopped |
| ½ cup | Panko breadcrumbs |
| 4 | Baps, sliced and toasted |
| 1 | Avocado, sliced |
| 8 slices | Tomatoes, (preferably beefsteak) |
| 8 pieces | Lettuce, leaves |
Directions
- In a food processor, blitz the beans with the capsicum, onion, garlic, eggs, chilli, cumin, Tabasco and coriander. Add breadcrumbs and pulse together.
- Make into four patties using the cling-film method mentioned in the introduction but do not blanch first. Pan-fry once shaped either on a barbecue solid top or electric frying pan on greased non-stick paper.
- Assemble with the baps, avocado, lettuce and tomato. Serve with chickpea chips.