Veggie Burger Patties
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cans kidney beans, approx. 400 g each
- 1 onion (s)
- 3 tablespoon Worcestershire sauce
- 2 tablespoon tomato paste
- 1 teaspoon mustard, medium hot
- 2 tablespoon, heaped breadcrumbs
- salt and pepper
- garlic
- Paprika powder
- some cheese, grated, optional
- 2 large egg (s)
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Wash and puree the kidney beans, finely or slightly more chunky, depending on your preference.
- Finely chop the onion and add to the pureed kidney beans with Worcester sauce, eggs, tomato paste, mustard and breadcrumbs and mix well. If you want, you can also add some grated cheese. Now season the mixture well with salt, pepper, paprika and garlic, better too much than too little.
- Then form flat patties from the mixture, depending on the size, 8-10 pieces. Fry these over medium heat for approx. 4 - 7 minutes on each side until they are crispy brown, preferably turn them more often before they get too dark.
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