With our fresh shelled borlotti season now complete, hopefully you were able to tuck some away in the freezer. Here is one of my favourite autumn ways to use borlotti beans – in a vegetarian burger. The recipe below is fast, easy and the burgers freeze well. Make some in advance so you have them on hand. Enjoy.
Borlotti Bean Vegie Burgers
2 cups of cooked borlotti beans
1 cup of peas
1 cup of corn kernels
2 grated carrots
1 beaten egg
2 tablespoons of plain flour
½ cup chopped fresh parsley
S & P to taste
2 cups of fresh or dried breadcrumbs
Oil for frying
Place beans in a food processor and blend till a rough chop, or mash, with a potato masher, leave a bit of texture, you do not want a paste.
In a large mixing bowl add the beans, peas, corn, carrot, egg, flour, parsley and salt and pepper. Roll into medium sized balls.
If the mixture is to dry, add another egg, if it is too wet add some of the breadcrumbs.
Place the vegie balls in breadcrumbs and coat well. Roll the balls and make sure they are liberally covered with breadcrumbs, flatten them slightly and store them on baking paper.
Shallow fry in a non stick fry pan, or bake in the oven with olive oil.
Makes 24 burgers.