Winner '11: Ethna Reynolds

Vegan Chickpea, Black Bean, Brazil Nut, Coriander & Oat Burge

  • 110g Brazil nuts, chopped
  • 1 x 400g tin of black beans, drained
  • 1 x 300g tin of chickpeas, drained
  • 155g oats
  • 160g Mr Crumb Breadcrumbs
  • ½ a red chilli, chopped
  • ½ a green chilli, chopped
  • 1 onion, finely chopped
  • 2 sprigs of fresh parsley leaves, chopped
  • 8 sprigs fresh coriander leaves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • Zest and juice of 1 lime
  • 60ml olive oil
  • ¼ tsp dried chilli flakes
  • Salt and black pepper
  • 2 tbsp flour

Wholewheat pitta breads Assorted dressings and sauces
  1. Pulse the Brazil nuts, oats and onion for 10 seconds with a hand blender or in a food processor. Add the remaining ingredients, except for the flour, and combine until incorporated.
  2. Season the flour with salt and pepper and place on a plate. Shape the burger mixture into patties, coat in the flour and refrigerate for 1-2 hours.
  3. Heat a grill or frying pan over a medium-high heat and cook the burgers for four minutes per side. Serve on wholewheat pitta bread with your favourite dressings.

Ethna Reynolds

"A burger that is healthy for you and the environment? Yes! This baby impresses even the most die hard carnivores, and I swear it can change people's opinions of veggie food. So reduce your carbon footprint and your waistline, try this delicious burger, you'd be nuts not to!"

Per Serving 830kcals, 29.1g fat (2.5g saturated), 111g carbs, 9.5g sugars, 34g protein, 23.9g fibre, 0.2g sodium

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