Vickys Red Bean & Oat Burgers, Gluten, Dairy, Egg & Soy-Free – a delicious recipe with red beans, green bell pepper, onion, tomato, carrots, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Any type of bean will work in these burgers
2
Mash the beans and cut the fresh coriander and vegetables into very small pieces apart from the carrots.
3
Peel and shred them instead.
4
Add the veg to the beans and oats.
5
Mix together well and add the chilli, cumin, salt & pepper.
6
Refrigerate for 30 mins for the flavors to blend together
7
Divide the mixture into 8 balls and then shape into burger patties.
8
Seeing as there is no binding agent such as eggs, freeze the patties for an hour or until ready to use
9
When ready to cook, heat a few teaspoons of oil in a frying pan and cook each patty over a low heat for 5 - 6 mins on each side.
10
Drain them on kitchen paper towels
11
These burgers are great in a bun topped with baby spinach, eggless mayo and slices of red onion and tomato
385
kcal
Calories
27
g
Fat
31
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 150 grams ( 2 cups ) canned aduki / red beans, boiled and drained, 1 green bell pepper, 1/2 onion, 1 tomato, and more.
Yes, Vickys Red Bean & Oat Burgers, Gluten, Dairy, Egg & Soy-Free falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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