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INGREDIENTS:
750g can Edgell Four Bean Mix, drained
1 carrot, grated
½ cup finely chopped celery
1 cup shredded cabbage
¼ cup Birds Eye frozen peas
½ cup fresh breadcrumbs
1 egg, beaten
1 tablespoon barbecue sauce
2 tablespoons dry breadcrumbs
Oil for frying
METHOD:
1. Place drained Edgell Four Bean Mix into a food processor and
process until finely chopped, spoon into a large mixing bowl
2. Cook carrot, celery, cabbage, 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.
3. Divide mixture into 8 and shape into burgers, coating lightly
in breadcrumbs.
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
PREPARATION TIME: 15 minutes
COOKING TIME: 6-8 minutes
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.
 Excellent source of fibre
1.5 serves of vegies in every burger
| Energy |
482kj |
|
| Protein |
6g |
|
| Fat - total |
2.5g |
|
| - saturated |
0.5g |
|
| Carbohydrate - total |
14.9g |
|
| - sugars |
3.7g |
|
| Fibre |
4.9g |
|
| Sodium |
263mg |
|
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