Ingredients

• 250g brown basmati rice
• 25g butter
• 1 tbsp oil
• 1 small onion, finely chopped
• 1 small green capsicum, chopped
• 2 cloves garlic, crushed
• 1 tsp ground paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• 420g can red kidney beans, drained
• 50g mature cheddar cheese, grated
• 50g cashew nuts or peanuts, chopped
• 2 eggs, beaten
• Dried breadcrumbs for coating
• Oil for deep frying
• Salt and ground black pepper

How to Make Brown Burger

• Cook rice until it's slightly overcooked and soft. Drain and keep aside.
• Heat butter and oil, and fry onion, capsicum, and garlic for 10 minutes.
• Stir in the spices and oregano. Cook for another minute.
• Meanwhile, puree half of the kidney beans in a food processor and coarsely chop the remaining beans.
• Mix the rice into the vegetables along with the bean puree, chopped beans, cheese, nuts, 1 egg, salt, and pepper.
• Chill until firm and then shape into 8 burgers.
• Beat the remaining egg, dip the burgers in it, and coat well in breadcrumbs.
• Heat oil in a deep fat fryer to 180 deg C. Fry for 3-4 minutes until crisp and golden.
• Drain and serve with tomato sauce.