Spiced Bean Burgers with Guacamole
2 cloves of garlic
1 tsp ras al hanout (or your favourite spice mix)
1/2 a carrot
1 tin of kidney beans
1 flax egg (1 tbsp ground flax seeds soaked in an equal amount of water)
1 tbsp (ish) of flour - I used buckwheat
Salt and pepper
Finely chop the onion and garlic, then fry in a small amount of olive oïl until soft. Whilst they cook, grate the carrot.
Add the spices, salt and pepper to the pan and cook for about a minute, stirring to prevent sticking. Remove the pan from the heat and add the kidney beans. Mash the mixture with a fork/pulse with a hand blender for a few seconds until two thirds of the beans are pureed but some remain whole/coarsely chopped.
Stir in the carrot and ground flax. Depending on the consistency of your mixture, you may now want to add a bit of flour - I always do. You should be able to shape the mixture into burger shape and it hold. When you have shaped all your burgers, put them in the fridge for 30 mins to firm up a bit.
Heat a drizzle of olive oïl in a frying pan and when it is hot, cook your burgers. They should take about 3 minutes each side to heat through completely.
Serve with salad, guacamole, salsa, lots of fresh coriander and sweet potato wedges (if you want to do it properly!). They are great in a wrap (maybe with some crumbled feta if you are not avoiding dairy), or packaged inside a big lettuce leaf for a lighter option.