Recipe by Tim Barker
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.
- 75 g couscous
- 75 ml hot water
- 8 pitted dates, chopped into small pieces
- 1⁄2 vegetable stock cube
- 400 g red kidney beans
- 2 tablespoons fresh lime juice
- 1 teaspoon lemon juice
- 1⁄4 teaspoon chili powder
- 1⁄2 teaspoon ground cardamom
- 1⁄2 teaspoon ground sweet paprika
- 1 finely chopped garlic clove
- 1 finely chopped small onion
- 1 tablespoon olive oil
- salt and pepper
- 50 g breadcrumbs
- 4 tablespoons flour
- 2 tablespoons olive oil (for frying)
Directions See How It's Made
- 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.
- Mix the vegetable stock in 75ml of hot water and add to the couscous mixture.
- Leave the couscous to absorb all the liquid, stirring occasionally. This should take about 15 minutes.
- Drain and wash the kidney beans and mash with the back of a spoon or a potato masher.
- When the couscous mixture is ready add the kidney beans and breadcrumbs and mix together well. It should form a dough like mixture.
- Divide the mixture into eight balls and dust with a little flour, then form and press into burger shapes.
- 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.
- Serve with vegetables and your favourite sauce. Or in a bun with chips of course.
- N.B. The couscous should give the burgers a good firm consistency. However, add more breadcrumbs if the mixture is too liquidy.