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1
Heat oven to 110C.
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2
Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out.
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3
Crumble bread to make breadcrumbs, you can bash them in a bag or crush them in a bowl using the bottom of a small cup...set aside
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4
Cook the carrots for 10 minutes in boiling water, drain and set aside to cool
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5
Heat the olive oil in a skillet and fry the onion for 3 minutes until softened
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6
Add the garlic and cook for another minute
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7
Add cumin, oregano and paprika
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8
Allow onion mixture to cool, off the heat
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9
Put garbanzo beans and red kudney beans in a large bowl and squash them with a potato masher...you don't need them totally mashed, but mostly.
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10
To the beans, add the onion mixture, carrots, sweetcorn, jalapenos and season with salt and black pepper
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11
Mix well until the mixture sticks together
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12
Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate
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13
Heat the canola oil over a medium heat in a skillet (or two, if necessary...you may need to rinse and wipe dry the skillet you used for the onions)
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14
Fry the burgers for 4-5 minutes each side
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15
Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapenos...
