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250g brown basmati
1 tbsp oil
1 small onion, finely chopped
1 small green capsicum, chopped
1 tsp ground paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried
420g can red kidney beans, drained
50g mature cheddar cheese, grated
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.