Here’s a tasty little number for you to try. Kidney bean and chickpea burger with “cheesy” chips.
Assuming you’re not intolerant to beans, these are a great source of fibre, foliate, fat free protein and iron. They are great for keeping blood sugar stable so excellent for people with diabetes, insulin resistance or hypoglycemia.
I served these with a lovely dollop of hummus (1 tsp if you’re watching your weight)
Combine 1 tin of chickpeas and 1 tin of kidney beans in a food processor (drain them first).
Add 2 tbsp flour (I use gluten free). You can use gram flour, spelt flour or wholemeal if you prefer
1 flax egg**
Mixed herbs of your choice (I used fresh rosemary)
2 tsp sesame oil or other oil
Pulse until combined, still lumpy is best.
Make into patties and bake at 200 degrees until golden, around 20 minutes.
For the “cheesy” chips simply make homemade chips the usual way but I tossed mine in rapeseed oil, garlic powder and Nutritional Yeast for the cheesy flavour.
**flax egg is 1 tbsp ground flax and 3 tbsp water combined. Leave for 10 mins before adding to the mixture. I’ll be doing a post tomorrow to explain in more detail.