Brown Basmati Bean Burgers
250 gms brown basmati rice
25 gms butter
1 tbsp oil
1 small onion, finely chopped
1 small green capsicum, chopped
2 cloves garlic, crushed
1 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried oregano
420 gms can red kidney beans, drained
50 gms mature cheddar cheese, grated
50 gms cashewnuts or peanuts, chopped
2 eggs, beaten
Dried breadcrumbs, for coating
Oil for deep frying
Salt and ground black pepper
Cook rice, slightly overcook until softened.
Drain, season and cool in large saucepan.
Heat butter and oil.
Gently fry onion, pepper and garlic for 10 mins.
Stir in spices and oregano.
Cook for 1 more Puree half of kidney beans in food processor, chop remaining beans.
Mix rice into vegetables with bean puree, chopped beans, cheese, nuts, 1 egg and seasoning.
Chill until firm.
Shape into 8 burgers.
Dip in remaining beaten egg then coat well in crumbs.
Heat oil in deep fat fryer to 180 ° C.
Fry until crisp and golden for 3-4 mins.
Drain and serve with tomato sauce.