recipes
Bean Burgers
Teenagers will love this one!
makes 8
15 min prep
if you liked this recipe, try...
ingredients
| 750g can Edgell Four Bean Mix, drained 1 carrot, grated ½ cup finely chopped celery 1 cup shredded cabbage ¼ cup frozen Birds Eye Garden Peas ½ cup fresh breadcrumbs 1 egg, beaten 1 tablespoon barbecue sauce 2 tablespoons dry breadcrumbs Oil for frying |
featured products
instructions
step 1
Place drained Edgell Four Bean Mix into a food processor and process until finely chopped. Spoon into a large mixing bowl.
step 2
Cook carrot, celery, cabbage and Birds Eye Garden Peas in a small saucepan of boiling water for 2 minutes to soften vegetables. Drain. Add vegetables to bean mix with breadcrumbs, egg and barbecue sauce, mixing well.
step 3
Divide mixture into 8 and shape into burgers, coating lightly in breadcrumbs.
step 4
Heat oil in a large frying pan and cook burgers on each side until golden. Serve with vegetables or in a bun with salad.
recipe tip
To eliminate frying, burgers can be placed onto a greased oven tray, sprayed with cooking oil and cooked in a preheated oven at 200ºC for 20 minutes.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 525kJ (125Cal) | 500kJ (119Cal) |
| Protein | 6.7g | 6.4g |
| Fat- Total | 2.7g | 2.5g |
| - Saturated | 0.5g | 0.5g |
| Carbohydrate | 15.6g | 14.9g |
| - Sugars | 3.5g | 3.4g |
| Dietary Fibre | 5.9g | 5.6g |
| Sodium | 224mg | 213mg |
| Potassium | 267mg | 254mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Bean Burgers
Bean Burgers
Teenagers will love this one!
ingredients
750g can Edgell Four Bean Mix, drained
1 carrot, grated
½ cup finely chopped celery
1 cup shredded cabbage
¼ cup frozen Birds Eye Garden Peas
½ cup fresh breadcrumbs
1 egg, beaten
1 tablespoon barbecue sauce
2 tablespoons dry breadcrumbs
Oil for frying
instructions
step 1
Place drained Edgell Four Bean Mix into a food processor and process until finely chopped. Spoon into a large mixing bowl.
step 2
Cook carrot, celery, cabbage and Birds Eye Garden Peas in a small saucepan of boiling water for 2 minutes to soften vegetables. Drain. Add vegetables to bean mix with breadcrumbs, egg and barbecue sauce, mixing well.
step 3
Divide mixture into 8 and shape into burgers, coating lightly in breadcrumbs.
step 4
Heat oil in a large frying pan and cook burgers on each side until golden. Serve with vegetables or in a bun with salad.
makes 8 15 min prep recipe tip
To eliminate frying, burgers can be placed onto a greased oven tray, sprayed with cooking oil and cooked in a preheated oven at 200ºC for 20 minutes.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au