Servings:
4
Prep time:
20
Cooking time:
20
INGREDIENTS
- - 400g cooked kidney beans
- -300g purple cabbage
- -2 avocados
- -1 lemon
- -1 small onion
- -2 sage leaves
- -1 rosemary sprig
- -3 tablespoons whole meal rice flour
- -1 tablespoon cornstarch
- -1 teaspoon paprika
- - ½ teaspoon cumin
- -4 tablespoons extra virgin olive oil
- -salt and pepper
- -spicy Tabasco
INSTRUCTIONS
- Grate the lemon peel. Mince the rosemary, the sage and the onion, then mix them with the beans until you obtain a rough dough. Place it in a batter, add the cornstarch and the rice flour combined with some water, the lemon peel, the paprika, salt and pepper. Mix well with a spatula and let it sit for half an hour.
- Cover the countertop and your hands with some flour. Then, create 8 burgers, shaping them carefully. Heat 3 tablespoons of oil in a non stick pan and cook the burgers for 5 minutes on each side.
- Cut the avocados into 8 slices and grill them on a hot plate on both sides. Thinly slice the purple cabbage with a mandoline.
- Serve the burgers with the grilled avocado, a drizzle of Tabasco and the purple cabbage seasoned with some oil, some lemon juice and the cumin.
