Aduki Burgers Recipe
Ingredients
| 375 g/12 oz uncooked aduki beans | ||
| Oil | 2 Tablespoon | |
| 60 g/2 oz onion, chopped | ||
| 1 or 2 garlic cloves | ||
| Eggs | 2 | |
| 4 tbls plain thick yoghurt | ||
| Ground coriander | 2 Teaspoon | |
| Chervil | 2 Tablespoon, chopped | |
| 3 tbls wholemeal flour | ||
| Salt and pepper oil and butter for frying | ||
| Salt and pepper oil and butter for frying | ||
Directions
Soak the beans overnight or during as much of the day as you can manage.
Pressure cook for about 15 minutes with just enough water to cover them plus the oil, or cook for 60-90 minutes on the top of the cooker with plenty of water and the oil.
Drain well, keeping the cooking liquid as a stock for soups and sauces.
Make a puree of half the beans with the onion, garlic and eggs.
Stir in the remaining beans and the rest of the ingredients and let the mixture rest, out of a refrigerator, for at least an hour so that the wholemeal flour can expand and bind the mixture.
Add salt and pepper to taste.
The mixture will still be rather too soft to make into neat shapes, but who needs that anyway? Heat a light coating of oil or butter and oil and use a large spoon to dollop burger-sized portions into the pan.
Cook over medium heat for about 5 minutes on each side — they will crisp and brown wonderfully.
Serve with salad on half a toasted bun, with thick plain yoghurt flavoured with seed mustard and perhaps a little garlic.
Pressure cook for about 15 minutes with just enough water to cover them plus the oil, or cook for 60-90 minutes on the top of the cooker with plenty of water and the oil.
Drain well, keeping the cooking liquid as a stock for soups and sauces.
Make a puree of half the beans with the onion, garlic and eggs.
Stir in the remaining beans and the rest of the ingredients and let the mixture rest, out of a refrigerator, for at least an hour so that the wholemeal flour can expand and bind the mixture.
Add salt and pepper to taste.
The mixture will still be rather too soft to make into neat shapes, but who needs that anyway? Heat a light coating of oil or butter and oil and use a large spoon to dollop burger-sized portions into the pan.
Cook over medium heat for about 5 minutes on each side — they will crisp and brown wonderfully.
Serve with salad on half a toasted bun, with thick plain yoghurt flavoured with seed mustard and perhaps a little garlic.
Chef
