Bean beefs with kidney beans

Name: Bean beefs with kidney beans
Cook time: 15 min
Total time: 15 min
Ingredients: 240 g kidney beans (equivalent to 1 can); 40 grams rolled oats; 40 grams panko breadcrumbs; ½ bell pepper; 1 red onion; 2 cloves of garlic; 1 tsp paprika; 1 dl vegetable broth (1 cube + 1 dl boiling water); 1 tbsp barbecue sauce; ½ bunch of parsley; Salt and pepper; Potatoes; Gravy; Mixed salad

15 minutes

These bean burgers are perfect for meat-free days and work well with potatoes, salad, and gravy or as a replacement for a classic beef burger.

Ingredients

240 g kidney beans (equivalent to 1 can)
40 grams rolled oats
40 grams panko breadcrumbs
½ bell pepper
1 red onion
2 cloves of garlic
1 tsp paprika
1 dl vegetable broth (1 cube + 1 dl boiling water)
1 tbsp barbecue sauce
½ bunch of parsley
Salt and pepper

Additionally

Potatoes
Gravy
Mixed salad

Procedure

Drain the kidney beans and rinse them well with cold water.
Press the garlic with a garlic press, finely chop the half red onion, and place the ingredients in a bowl.
Then, put the kidney beans in a mini chopper and blend until you achieve a more uniform and cohesive consistency. Add it to the bowl with onions and garlic.
Blend rolled oats and breadcrumbs together in the mini chopper and then mix them with paprika, salt, and pepper.
Add the dry ingredients to the bowl with the remaining ingredients and add 1 dl vegetable broth and barbecue sauce. Mix everything well with a spoon.
Chop the bell pepper and parsley and add them to the bowl.
Shape the burgers and press them firmly together (you can use a burger mold if available).
Fry the burgers in a little rapeseed oil over medium heat.
They are ready to serve after frying.