Coriander Bean Patties
Don't bother with buns for these crisp vegetarian bean burgers with Asian flavours. Serve with rice and stir-fried or steamed vegetables.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 212 |
| pro | 9 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 8 g |
| chol | 0 mg |
| sodium | 617 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 1% |
| vit C | 3% |
| folate | 30% |
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1 egg white
2 green onions, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) soy sauce
1/2 tsp (2 mL) Asian chili paste or hot pepper sauce
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1-1/2 cups (375 mL) fresh bread crumbs
1/2 cup (125 mL) chopped fresh coriander
2 tbsp (25 mL) vegetable oil
Preparation:
In bowl, whisk together egg white, onions, garlic, ginger, soy sauce and chili paste. In separate bowl, mash beans until in chunky paste. Stir in egg white mixture, bread crumbs and coriander. Using damp hands, form mixture into four 1/2-inch (1 cm) thick patties.
In nonstick skillet, heat oil over medium heat; fry patties until golden, about 5 minutes per side.
Additional Information
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Tip: For a vegan version, which has a softer texture, omit egg white and decrease amount of bread crumbs by 1/4 cup (50 mL).
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