Together, the kidney beans and walnuts provide plenty of fibre, protein and minerals like iron, calcium and copper, plus heart-healthy fats.
To thicken the burger mixture you can use ground flaxseed and brown rice flour, although buckwheat flour or even oat flour would work just as well too.
- 240g cooked kidney beans
- 1/2 a red bell pepper
- 2 spring onions, chopped
- 1 clove of garlic, minced
- dash of tamari sauce
- dash of Ume Japanese plum seasoning
- 2 tsp smoked paprika
- Pinch of dried chilli flakes
- 1.5 tsp cajun spices
- 1 tsp ground coriander
- 1 tbsp nutritional yeast (optional)
- 1 tbsp lemon juice
- 40g (1/3 cup) raw unsalted walnuts
- Salt and pepper, to taste
- 3 tbsp ground flaxseed
- 4 tbsp brown rice flour – buckwheat flour and oat flour work here too.
- Preheat the oven to 200C and lightly grease a baking tray with coconut oil or lay down a sheet of greaseproof paper.
- Place all ingredients in a blender or food processor, apart from the ground flaxseed and flour.
- Blend until well combined, but ensure some texture remains.
- Transfer the mixture to a large mixing bowl and stir in the ground flaxseed, followed by the flour.
- If it’s too wet still, add another tbsp of flour and mix well.
- Divide the mixture and form it into individual burger patties, gently pressing them down onto the tray.
- Bake at 200C for 25-30 minutes, until burgers are firm to touch and turning golden-brown on the outside.
- Allow them to cool for a few minutes, before serving topped with a tomato salsa or guacamole.
- Any leftovers can be stored in any airtight container in the fridge for up to two days.