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    You are in: Home / Recipes / Chilli and Lime Veggie-Burger Recipe
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    Chilli and Lime Veggie-Burger

    Chilli and Lime Veggie-Burger. Photo by Tim Barker

    1/2 Photos of Chilli and Lime Veggie-Burger

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Tim Barker's Note:

    Fast food seems to generally have a reputation for being unhealthy. There is, of course, no reason why this should be true. By definition the veggie-burger is seen as a great healthy alternative to meat. However, they can be enjoyed for their own sake and not just sandwiched between a bun. The inspiration for this recipe is taken from Middle-Eastern cuisine. I also hope that it is very easy and quick to make as well as tasty.

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    Serves: 6-8


    Veggie- ...

    Units: US | Metric


    1. 1
      Put the dates, couscous, chili powder, ground cardamom, ground paprika, garlic, onion, lime juice, lemon juice salt and pepper and olive oil into a large bowl and mix together.
    2. 2
      Mix the vegetable stock in 75ml of hot water and add to the couscous mixture.
    3. 3
      Leave the couscous to absorb all the liquid, stirring occasionally. This should take about 15 minutes.
    4. 4
      Drain and wash the kidney beans and mash with the back of a spoon or a potato masher.
    5. 5
      When the couscous mixture is ready add the kidney beans and breadcrumbs and mix together well. It should form a dough like mixture.
    6. 6
      Divide the mixture into eight balls and dust with a little flour, then form and press into burger shapes.
    7. 7
      Shallow fry for about 10 minutes on a medium heat in a little olive oil turning occasionally, or until they are golden brown on both sides.
    8. 8
      Serve with vegetables and your favourite sauce. Or in a bun with chips of course.
    9. 9
      N.B. The couscous should give the burgers a good firm consistency. However, add more breadcrumbs if the mixture is too liquidy.

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    Nutritional Facts for Chilli and Lime Veggie-Burger

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 280.7
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 67.3 mg
    Total Carbohydrate 44.5 g
    Dietary Fiber 7.3 g
    Sugars 7.6 g
    Protein 9.5 g

    The following items or measurements are not included:

    vegetable stock cubes

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