½ Tbsp Extra Virgin Olive Oil
1 small brown onion, finely chopped
1 medium carrot, peeled and coarsely grated
4 tbsp chopped walnuts
1 medium beetroot peeled and grated
2 tsp mild curry powder
2 x 400g can butter beans, drained and rinsed
2 Tbsp chopped coriander
¼ C quinoa flakes
½ small avocado
2 tsp tahini
Juice of ½ lemon
¼ tsp iodised salt
Makes 4 burgers
- Heat 2 tsp of the oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot and beetroot and cook for 2 minutes. Add curry powder and cook, stirring, for 1 minute until aromatic. Set aside to cool completely.
- Process beans, walnuts and coriander in a food processor until coarsely chopped. Place onion mixture, bean mixture and quinoa in a bowl. Use hands to mix until combined. Shape into 4 flat patties.
- Heat remaining oil in a large frying pan over medium-high heat. Add patties and cook for 3-4 minutes each side until golden. Transfer to paper towel to drain.
Blend dressing ingredients together in food processor until smooth, or mash well with fork. Pour over bean burgers. Serve with a leafy green side salad