Veggie Burgers with Chipotle Kale Coleslaw

• Vegetarian

• Produce

  • 1 Carrot
  • 1/4 tsp Chilli, powder
  • 1 tsp Coriander
  • 1 bunch Coriander or parsley
  • 1 cup Curly kale
  • 2 cloves Garlic
  • 1/2 Hispi cabbage
  • 1 can Kidney beans, red
  • 1/2 Lime
  • 1/4 Red cabbage, small
  • 1 Red onion or 6 spring onions
  • 50 g Spinach, leaves
  • 2 Spring onions
  • 1 Sweet potato, small

• Condiments

  • 1/2 tsp Chipotle paste
  • 1 tsp Dijon mustard
  • 4 tbsp Mayonnaise

• Pasta & Grains

  • 1 Polenta

• Baking & Spices

  • 4 tbsp Flour
  • 2 tsp Paprika, smoked
  • 3/4 tsp Salt
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Rapeseed or olive oil

• Nuts & Seeds

  • 2 tbsp Chia seeds
  • 1 tbsp Cumin
  • 50 g Pecans

• Bread & Baked Goods

  • 1 Burger buns

• Dairy

  • 1 Cheese

• Deli

  • 1 Salad, leaves

Found on eatloveeats.com

Description

Ingredients

• 1 can red kidney beans, rinsed and drained
• 50 g (1/2 cup) pecans
• 2 tablespoons sesame seeds
• 2 tablespoons chia seeds
• 1 small sweet potato, chopped
• 1 red onion OR 6 spring onions, or a mixture
• a bunch of coriander or parsley, or a mixture
• 50 g (1 cup) spinach leaves
• 2 cloves garlic, peeled
• 1 tablespoon cumin
• 1 teaspoon coriander
• 2 teaspoons smoked paprika
• ¼ teaspoon chilli powder
• ¾ teaspoon salt
• 4 tablespoons flour, to bind (spelt or buckwheat are good)
• polenta, to coat
• 2 tablespoons rapeseed or olive oil
• burger buns, to serve
• cheese, to serve
• salad leaves, to serve
• ½ lime, juiced
• 2 tablespoons apple cider vinegar
• 1 teaspoon dijon mustard
• ½ teaspoon chipotle paste
• 1 cup curly kale, finely sliced
• ½ hispi cabbage, or other cabbage of choice, finely sliced
• ¼ small red cabbage, finely sliced
• 1 carrot, grated
• 2 spring onions, finely sliced
• 4 tablespoons mayonnaise

Directions

• Preheat oven to 200ºC (400ºF).
• Place the beans, pecans, sesame seeds and chia seeds in a food processor and blitz until theyve formed a bit of a paste. Transfer to a bowl.
• Next, place the sweet potato, onions, herbs (stalks and all), spinach and garlic into the food processor and blitz until finely chopped. Add to the bowl with the beans, nuts and seeds.
• Add the spices, salt and flour and stir to combine. You may need a little more flour if your mixture is still wet.
• Divide the mixture into 4 pieces and shape into patties. Coat the patties in polenta. Heat the oil in a frying pan and fry the patties for 2-3 minutes a side, until crisp and golden. Transfer to a baking tray and bake in the oven for about 30 minutes (you may need longer depending on their size) until firm. Add a couple of slices of cheese to each burger a minute or two before the end if liked.
• In a large bowl, mix together the lime juice, apple cider vinegar, mustard and chipotle paste along with a pinch of salt. Add the vegetables and mix well. I often put the kale in by itself for a few minutes first as it can be quite tough but thats up to you.
• Stir in the mayonnaise and season to taste - you may like to add some more chipotle paste.
• Serve the burger in the bun with salad leaves and a good dollop of the coleslaw.