With this recipe, there’s no reason to miss out on summer barbecue classics. You can easily substitute any type of beans for another- just make sure that they aren’t too moist. By altering the recipe with different nuts, seeds, and herbs, you can create loads of fantastic options to suit anyone’s tastes (carnivorous friends included). Remember: egg and flour act as binding agents, so don’t panic if your mixture seems too moist to hold.
Prep time: 5 minutes
Cook time: about 30 minutes
- 400 g(in water)/240 g dry red kidney beans
- 400 g (in water)/240 g dry aduki beans
- 100 g soybeans
- 100 g dry cous cous
- 4 garlic cloves (more to taste)
- * 400 g (in water)/240 g dry chick peas optional
- 1 large onion, finely chopped
- 1 egg
- thyme, oregano, coriander, paprika, cayenne pepper, salt and pepper to taste
*For a vegan alternative, replace the egg binding agent with one scoop of ground seeds (i.e. flaxseed) with three tbsp water.
Add onions and garlic to a large pot, and saute lightly over medium heat. Then, add beans and herbs. Allow to cook for about 10 minutes, stirring occasionally to avoid sticking. Add dry cous cous and egg and stir (you don’t want the egg to scramble!); the dry cous cous should expand and hold the mushy mixture together. Then, mash the ingredients together until you have a cohesive mixture. Take off of the heat and allow to cool for at least 10 minutes <-learned that the hard way.
Spread flour on a flat surface (wooden cutting board, tray, counter, etc.). Once the mixture is cool enough to handle with your hands, scoop by the small handful and form a ball. Then, flatten each ball into a patty and flip so that there is a bit of flour on both sides-this will help with holding the patty together, as well as preventing it from sticking to your barbecue. Cook until you have the desired color and texture (I prefer mine a bit crispier), then flip. Each patty should not take more than 10 minutes, depending on the heat of your barbecue. When finished, place on a bun and load up with veggies and condiments of your choice! I found that a Cajun mayo (or something similar) goes very nicely, but classic ketchup and mustard work brilliantly, too.
Yields at least 16 patties (depending on the size you make them)