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.