These delicious burgers are packed with plant-based protein and healthy fats to support growing and learning brains, and support energy production.
They are a great school lunch or uni snack and can be enjoyed warm or cold!
Ingredients
- 1 tin of black beans, drained
- 1 tbs coconut oil
- ½ cup oats
- ½ cup buckwheat / gf / plain flour
- ½ cup hemp seeds
- 1 tsp cumin
- 1 tsp paprika
- Salt & pepper
- Juice of ½ lemon
- 1 large carrot, grated
- 1 onion, finely diced
- 1 tsp crushed garlic
- 2-3 sprigs of parsley, finely chopped
Method
- Turn on the oven to 180’C
- Pop the drained black beans and the coconut oil in a blender and mix into a paste (chunks are ok, in fact they’re encouraged).
- In a large mixing bowl, place the oats, flour, hemp seeds, cumin, paprika and salt & pepper. Stir until combined.
- Then, add your black bean paste, lemon juice, grated carrot, finely diced onion, garlic and parsley.
- Combine! You (or the kids!) might need to get your hands dirty and mix by hand to create a well-combined and sticky mixture. If it’s dry, you can add a little more lemon juice or 1-2tbs of water.
- Roll into little burger size balls (approx. 1-2tbs of mixture), place on to prepared baking trays and flatten slightly. I made about 24 burgers from this mixture.
- Place in the oven and cook for 20 mins, flip and cook for a further 20mins until golden and crunchy.
- Once cooked, leave to cool on your trays. Store in an airtight container and enjoy!
