I woke up in the morning, felt really hungry and wanted to eat something hearty and protein-rich. Fortunately I had about 1 kg of fava beans soaking and I decided to boil half of them to add to different meals later and from the other half I just had to make burgers. I also had 4 boiled beets in my fridge and some leftover rice porridge and so the bean and beet burgers were born. The recipe is kinda rustic, since I didn’t have any intention to write it down in the first place. But the burgers turned out so beautiful and tasty, I just had to photograph them for the inspiration and write down the recipe as I remembered.
- about 500 g fava beans (before soaking)
- 4 boiled beets (chopped)
- 2-3 Tbsp flour (almost any flour will do, I used some wheat and some rye flour)
- 2-3 Tbsp rice porridge or the same amount of flour
- 1 onion (chopped)
- couple of tsp ground cumin
- 2-3 Tbsp curry powder
- vegetable stock powder to taste (the more natural, the better)
Soak the beans over night. Drain and rinse. Use a hand blender, food processor or mince meat machine to grind all the ingredients until smooth and mixed well together. Taste and add some more spices or herbs or some vegetable stock powder. Form the patties and fry on a pan in hot oil until crispy on both sides. There has to be enough oil and it has to be hot before putting the patties in it. One side of the patty has to be completely cooked before you try to turn it over on a pan. Use a very thin pan spade for the turning. The patties are the best if you let them cool down a little before eating. Serve on a sandwich, in a burger or as a side with mashed potatoes and vegan gravy.