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SPANISH WHITE BEAN AND CHICKPEA BURGERS

Vegan burgers made with the creamiest of beans and chickpeas. Delicious served with a piquant green guindilla chilli on the side and a cold beer.
READY IN

160 mins

COOKING TIME

10 mins

PREP TIME

150 mins

SERVES

Serves 5

ingredients

  • 100g Brindisa Fritada, pepper and tomato sauce
IN STOCK
  • 1 plump clove garlic, finely grated
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp sugar
  • 1/8 tsp black pepper
  • 700g large chickpeas, rinsed and thoroughly drained
IN STOCK
  • 700g medium white beans, rinsed and thoroughly drained
IN STOCK
  • 200g cooked round grain rice
IN STOCK
  • 100g grated sweet potato
  • 4 tbsp extra virgin olive oil, plus extra for frying
OUT OF STOCK
  • 2 spring onions - green part only, finely chopped
  • 75g panko breadcrumbs
  • to accompany - guindilla hot green chillies
OUT OF STOCK

METHOD

  1. Firstly, remember to pre-cook your round grain rice to make 200g of cooked rice (you will need approximately 60g of raw rice to boil). Follow the cooking instructions on the packet, you may need approx. 20 minutes to do this.
  2. In a small pan over low heat simmer the fritada until it reduces by 2/3 to about 2 tbsp, stirring as it reduces (take care as it may spatter). This will take 10-15 mins.
  3. Remove from the heat and stir in the garlic, cumin, salt, sugar and pepper. Transfer to a large mixing bowl and leave for a moment to cool.
  4. Add the remaining ingredients, except breadcrumbs, and stir well to combine.
  5. Transfer half the mixture to a food processor. Pulse to a fairly smooth paste. Return this smooth half to the mixing bowl, add the breadcrumbs and combine everything well.
  6. Refrigerate until thoroughly chilled, approx. 2 hours.
  7. Place a large frying pan over moderate heat. Add a little olive oil. Shape approximately 10 burgers (return any you don’t wish to cook yet to the fridge or freezer to enjoy another time).
  8. Fry until a rich golden brown, about 5 minutes per side. Turn gently as they may be crumbly.
  9. Serve with Perelló guindilla hot green chillies.
  10. If you wanted you could modify the recipe to make approx. 5-6 larger patties, rather than the 10 small ones. They could be served on their own or with buns.

ingredients

  • 100g Brindisa Fritada, pepper and tomato sauce
(each)
IN STOCK
  • 1 plump clove garlic, finely grated
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/4 tsp sugar
  • 1/8 tsp black pepper
  • 700g large chickpeas, rinsed and thoroughly drained
IN STOCK
  • 700g medium white beans, rinsed and thoroughly drained
IN STOCK
  • 200g cooked round grain rice
IN STOCK
  • 100g grated sweet potato
  • 4 tbsp extra virgin olive oil, plus extra for frying
OUT OF STOCK
  • 2 spring onions - green part only, finely chopped
  • 75g panko breadcrumbs
  • to accompany - guindilla hot green chillies
OUT OF STOCK

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