You can vary the beans in this recipe; black beans, kidney beans, chickpeas or lentils would all be fabYou can vary the beans in this recipe; black beans, kidney beans, chickpeas or lentils would all be fabulous.
Serves 2 | Prep 10 mins | Cooks in 40 mins
1 tbs olive oil
1 red onion, roughly chopped
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chilli flakes
125g tin corn kernels, drained
2/3 cup rice flour
2 tbs fresh coriander, chopped (including stems)
2 x 400g tin cannellini beans, rinsed
1/2 tsp salt
olive oil spray
4 gluten-free rolls, warmed
3 tbs tomato chutney
40g mixed lettuce leaves
Preheat oven to 180°C and line a baking tray with baking paper.
Heat oil in a non-stick frypan over medium heat. Add onion and cook for 5 minutes, or until softened. Add garlic and spices and cook for one minute.
Meanwhile, blanch corn in boiling water for 1-2 minutes, then refresh in cold water. Set aside.
Place onion mixture, rice flour, coriander, half of the beans and salt in a food processor and blitz to a rough paste. Turn mixture into a bowl, add remaining beans and corn and mix well with your hands.
Divide mixture into four and, with damp hands pressing firmly and mould into cakes. Place cakes on baking tray, spray with oil and bake for 30-35 minutes, turning halfway through the cooking process.
Split rolls, spread with chutney, top with lettuce and burger patty to serve.
Energy: 3507.1kj
Protein: 26.8g
Carbs: 126.6g
Fibre: 24.9g
Sat. Fat: 2.9g
Fat: 18.1g
Calories: 837.6cal
Sugar: 24.9g
ulous.
Serves 2 | Prep 10 mins | Cooks in 40 mins
1 tbs olive oil
1 red onion, roughly chopped
1 garlic clove, minced
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp chilli flakes
125g tin corn kernels, drained
1/3 cup rice flour
2 tbs fresh coriander, chopped (including stems)
400g tin cannellini beans, rinsed
1/2 tsp salt
olive oil spray
2 gluten-free rolls, warmed
1 tbs tomato chutney
20g mixed lettuce leaves
Preheat oven to 180°C and line a baking tray with baking paper.
Heat oil in a non-stick frypan over medium heat. Add onion and cook for 5 minutes, or until softened. Add garlic and spices and cook for one minute.
Meanwhile, blanch corn in boiling water for 1-2 minutes, then refresh in cold water. Set aside.
Place onion mixture, rice flour, coriander, half of the beans and salt in a food processor and blitz to a rough paste. Turn mixture into a bowl, add remaining beans and corn and mix well with your hands.
Divide mixture into four and, with damp hands pressing firmly and mould into cakes. Place cakes on baking tray, spray with oil and bake for 30-35 minutes, turning halfway through the cooking process.
Split rolls, spread with chutney, top with lettuce and burger patty to serve.
Energy: 2013.7kj
Protein: 14.4g
Carbs: 65.5g
Fibre: 13.6g
Sat. Fat: 2.2g
Fat: 14.4g
Calories: 481cal
Sugar: 12g