BeanFest

This summer, I have resolved to eat as many types of beans possible and in as many ways imaginable. And you know what, I don’t know how I’ll feel about it week after next but right now, three days into official vacay, I’M LOVING IT. And what’s not to love, I have stocked up on beans and recipes and my taste buds are as excited as if I am on the Oprah Winfrey Xmas edition!!! So to kick off this feast, let’s talk about these OMGgood chickpea patties/burgers.

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I usually buy packed peas n beans but it’s good to veer off the regular path ever so often, so I recently stocked up on some canned ones because they were on sale and fitted in perfectly with my summer no frills cooking plan. When I make veggie burgers it’s usually a production involving soaking n cooking various types of beans, chopping a medley of veggies,  boiling barley, etc etc etc, but I wanted to keep it simple, so for canned beans dish number one we have this super super easy recipe. You know I don’t measure a thing but I’ll try to guess-timate what I did for you.

Ingredients

1 can of chickpeas

quarter large onion chopped ( I like mine chunky)

two segments of med bell pepper

1 small carrot coarsely grated

1 egg

2 tbsp multigrain flour

seasoning to taste — I used dashes of S&P, garlic, cumin powder, cilantro, paprika and curry

Method

Drain and rinse peas. Mash them in a large bowl with a fork until you achieve a chunky texture. Add onion, pepper, carrot and combine. Mix in egg and seasonings then add flour until a good consistency is reached. Dust lightly and lay on a plastic wrap lined plate. I let mine set for about ten minutes in the freezer before pan searing.

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My mixture with the flour added. You don’t want a cardboard burger, keep it on the moist side!

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Lightly dusted and ready to chill for ten minutes

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Post frying. Don’t need to overdo that either just until golden brown

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I heart a chunky veggie burger!

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Dressed and ready for the son’s lunch

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Another quickie to add to your repertoire folks. Let me know your thoughts.

 

 

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