Sprouted Aduki Bean and Ginger Burgers
As we are nearing the heights of the festive season I thought it might be nice to include a recipe that was hearty tasty and stress free. These burgers really are a dish delish and well worth the effort to sprout the beans if you have the time. Using the sprouted beans gives you extra brownie points on the nutrition front and keeping the cooking time down to an absolute minimum will help with that too. Not only have I popped the recipe below but there is a great little instructional video too.
Enjoy!
Nicola x
Ingredients
Makes about 8-10 small burgers
600g sprouted aduki beans
1 onion roughly chopped
4 cloves garlic
1 thumb size piece of ginger peeled and roughly chopped
2 generous handfuls of herbs (I used oregano, parsley and thyme)
4 tablespoons of gram flour
1 teaspoon sea salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
coconut or olive oil for frying
Method
Place all the ingredients except the spices and gram flour into the food processor with a blade and process until the mixture is coarse and grainy in texture. Add the remaining ingredients and pulse until every thing is incorporated well. You may need to use a spatula to scrape the mixture from the sides as you get the mixture to come together. Make sure to not over process the ingredients, so that your burger still has a bit of bite to it.
Preheat a heavy bottomed frying pan or skillet. Once nice and warm add a generous amount of olive oil. Using two dessert spoons shape the mixture and fry lightly on both sides until golden brown.
Delicious served with a nice chutney and a chunky piece of gluten free bread.
The recipe looks delicious but I am a new raw food person and I thought the whole purpose of sprouted grains was to eat raw so we dont kill all the enzymes in the food.. thus cooking this on the stove is not to me very healthy if you want raw foods.????
Hi Jocelyne
You are right and this is also my understanding of the way it all works. My blog includes many vegan recipes but often cooked – my thinking with this recipe was that by soaking, sprouting and lightly cooking the burgers it would be a much better option than just soaking and cooking. The mix tastes quite nice raw so if you have a dehydrator, or can pop them in your oven at the lowest setting with the door slightly ajar then I am sure they will taste great and have all the nutrition locked in too! Let me know if you give it a try – I would love to hear how it turns out.
Best wishes with your raw journey and happy uncooking!
Nicola x