Chilli and Lime Veggie-Burger

Name: Chilli and Lime Veggie-Burger
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 Veggie-burgers, 6-8 serving(s)
Ingredients: 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)

Submitted 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."

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photo by Tim Barker

Ready In:: 35mins
Ingredients:: 17
Yields:: 8 Veggie-burgers
Serves:: 6-8

ingredients

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

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.