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.


  1. 240g cooked kidney beans
  2. 1/2 a red bell pepper
  3. 2 spring onions, chopped
  4. 1 clove of garlic, minced
  5. dash of tamari sauce
  6. dash of Ume Japanese plum seasoning
  7. 2 tsp smoked paprika
  8. Pinch of dried chilli flakes
  9. 1.5 tsp cajun spices
  10. 1 tsp ground coriander
  11. 1 tbsp nutritional yeast (optional)
  12. 1 tbsp lemon juice
  13. 40g (1/3 cup) raw unsalted walnuts
  14. Salt and pepper, to taste
  15. 3 tbsp ground flaxseed
  16. 4 tbsp brown rice flour – buckwheat flour and oat flour work here too.


  1. Preheat the oven to 200C and lightly grease a baking tray with coconut oil or lay down a sheet of greaseproof paper.
  2. Place all ingredients in a blender or food processor, apart from the ground flaxseed and flour.
  3. Blend until well combined, but ensure some texture remains.
  4. Transfer the mixture to a large mixing bowl and stir in the ground flaxseed, followed by the flour.
  5. If it’s too wet still, add another tbsp of flour and mix well.
  6. Divide the mixture and form it into individual burger patties, gently pressing them down onto the tray.
  7. Bake at 200C for 25-30 minutes, until burgers are firm to touch and turning golden-brown on the outside.
  8. Allow them to cool for a few minutes, before serving topped with a tomato salsa or guacamole.
  1. Any leftovers can be stored in any airtight container in the fridge for up to two days.



By Rosanna Davison