This is a simple but interesting meal full of protein and sure to fill you up without having to do something as silly as turn on the oven during these increasingly warm evenings. You know me by now though, any excuse to sneak curry powder into something and I'm all over it. The spices and cilantro do make this a nice twist on the same ole tired bean burger. Through in some spinach, tomatoes and whatever sauce strikes you at the moment and you've got a flavorful dinner.
Aside from banishing the forbidden pita pocket all I did to change up this recipe was to substitute in almond flour for the original whole wheat. The problem this caused was slightly too gooey to brown patties. You can fix this with more almond flour or more oil to cook it in to make sure they don't stick to the pan. Either way works but the more flour method leads to drier crumbly patties.
I browned up some cauliflower and fennel to serve on the side and had a quick satisfying meal.
Aduki Burgers
2 15-ounce cans aduki beans (or light red kidney beans, drained and rinsed)
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fine ground almond flour
1/4 cup cilantro leaves, chopped
1 large egg, lightly beaten
2 teaspoons oil
Accompaniments: sliced tomato, baby arugula (or other greens of your choice), chutney
Place the drained. Rinsed beans in a large bowl and roughly mash with a fork or potato masher. Add the curry powder, cumin, coriander, flour, cilantro, and egg. Shape mixture into small round patties.
Heat oil in a large non-stick or cast iron skillet over medium heat. Add half of the patties to the pan and cook for 3 minutes on each side or until golden brown and cooked through. Remove from the pan, drain on paper towel and halve each patty. Repeat with more oil if needed and remaining patties.
Serve with sliced tomato, arugula, and store-bought chutney for a filling salad.
Original recipe from Enlightened Cooking blog.
2 15-ounce cans aduki beans (or light red kidney beans, drained and rinsed)
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup fine ground almond flour
1/4 cup cilantro leaves, chopped
1 large egg, lightly beaten
2 teaspoons oil
Accompaniments: sliced tomato, baby arugula (or other greens of your choice), chutney
Place the drained. Rinsed beans in a large bowl and roughly mash with a fork or potato masher. Add the curry powder, cumin, coriander, flour, cilantro, and egg. Shape mixture into small round patties.
Heat oil in a large non-stick or cast iron skillet over medium heat. Add half of the patties to the pan and cook for 3 minutes on each side or until golden brown and cooked through. Remove from the pan, drain on paper towel and halve each patty. Repeat with more oil if needed and remaining patties.
Serve with sliced tomato, arugula, and store-bought chutney for a filling salad.
Original recipe from Enlightened Cooking blog.
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