Kidney Bean and Carrot Burgers

Ingredients

• 1 medium carrot, chopped
• 1 red onion
• 1 garlic clove
• 1 red pepper
• 1 yellow Portion pot (40g) oats
• 1 x 400g can kidney beans, drained
• 100g chestnut mushrooms
• 1 egg, beaten
• 2 tbsps tomato ketchup
• 1 tbsp chopped fresh parsley
• 1 tsp vegetable stock powder
• salt and freshly ground black pepper

Cooking Instructions

1. Peel the carrot, onion and garlic and deseed the red pepper, then place in a food processor, add the remaining ingredients and blend until smooth.
2. Scrape out the mixture and mould into 8 small patty shapes with your hands. Cover with food wrap and chill in the refrigerator for 45 minutes.
3. Preheat a barbecue or grill.
4. Cook on a hot barbecue or griddle for 10 minutes, turning the burgers regularly to ensure both sides get cooked.

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