Sunday, 18 May 2014

Adzuki Bean Burger

One of my all time favourite lunches is a burger.  It combines all my favourite things, salad, bread & whatever tasty fried or baked treat going with it. You must have a good hummus, or chutney or pesto to go with it to make it complete.

This is my latest burger with the adzuki bean patties and boy are they good. They keep for 4-5 days easy, so they are great to make at the beginning of the week to enjoy for your lunches.

Chinese herbal medicine considers adzuki’s to be the most “yang” or warming, of all beans, and consequently, good for
imparting strength. In Traditional Chinese Medicine, adzuki’s are said to support kidney, bladder and reproductive function.

Like many other beans, adzuki’s are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Also of note is  adzuki beans are known to be ‘the weight loss’ bean, since they are so low in calories and fat, yet high in nutrition. They are relatively easy to digest, so they are not as gassy as some beans!

For a nutritious lunch you can’t go wrong!

Makes = 8x 130gms

2 cups adzuki beans, cooked (approximately 1 cup soaked over night)
1 cup sweet potato, chopped, then roast or boil
½ cup fresh parsley or coriander, finely shredded
1 tbs coriander powder
½ medium purple onion, finely diced
4 tb sesame seeds
4 tbs tamari (wheat free soya sauce)
1 tbs good salt
2 tbs olive oil

Rinse adzuki beans and cook the beans in fresh filtered water until soft. This takes approximately 25 -30 minutes.
Strain and cool under running water and set aside.

While adzuki beans are cooking, roast or gently boil sweet potato. Place aside to cool.

Saute diced onion until soft, add coriander powder, sesame seeds and sauté for 1 minute. Then add half the chopped parsley and sauté for a further 30 seconds or so.

Mix all the ingredients in a bowl until thoroughly combined.

Form into patties and place in a warm to hot frying pan.
Cook until golden brown on both sides.

Assemble with your favourite salad ingredients and a bread roll. In this I used grated beetroot, sunflower sprouts, lettuce & coriander pesto.

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