Spicy Latino Kumara and Bean BurgersPrint this recipe
This recipe makes a spicy vegetarian patty that can be used in homemade burgers or made smaller as an entree with dipping sauce.
Submitted by Danya
2 tbsp olive oil
4 spring onions, thinly sliced
6 cloves garlic, finely chopped
1-2 green chillies, finely chopped
1 tbsp ground cumin
800g canned black beans or red kidney beans, drained and rinsed
salt and freshly ground black pepper to taste
280g grated raw kumara
1 egg, lightly beaten
4 tbsp dried breadcrumbs
NOTE: vary the amount of chilli depending on your tolerance
To make burgers, heat half the olive oil in a small frying pan over medium heat. Cook spring onions until softened, about 1 minute. Stir in garlic, chillies and cumin and cook until fragrant, about 30 seconds. Transfer onion mixture to a large bowl. Stir in black beans and mash with a fork. Season to taste with salt and pepper. Add kumara, egg and breadcrumbs to form a stiff mixture. Divide into 8 balls, and flatten into patties or alternatively, shape smaller balls to make bite size starters. Lightly grease baking tray with the remaining oil.
Place patties on the tray and grill for 8 to 10 minutes. Turn cakes over, and grill until crisp, about 3 minutes more. If you prefer, use the BBQ or frying pan to cook the patties instead.
Serve with your favourite salad ingredients in a burger bun or with a lime seasoned sour cream dipping sauce.