Veggie burger patties based on kidney beans

Ingredients for 4 servings:

• 1 can kidney beans, approx. 250 g drained weight
• 1 onion(s)
• 1 garlic clove(s)
• 60 g oat flakes
• 25 g wheat flour
• 1 tbsp soy sauce
• 1 tbsp mustard
• ½ tbsp vegetable stock powder
• 1 tsp cumin
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Drain the kidney beans in a sieve, rinse, and drain as well as possible. Peel the onion and garlic and finely chop or press them through a press. Mash the kidney beans in a large bowl with a fork or with the ball of your hand or fist. It’s okay if there are still a few small pieces in the mixture. Add the remaining ingredients to the beans and knead everything together well so that the spices are evenly distributed. Season the mixture with salt and pepper. Form the mixture into four equal-sized patties, about 0.5 – 1 cm thick, and place them in a Tupperware container lined with baking paper. This will prevent them from sticking. Place the patties in the freezer for about 1 hour so they develop a slightly firmer texture and are easier to grill. Grill the burger patties for about 7 – 10 minutes per side at a moderate heat.