Kate O'Donnell's Black Bean & Oat Burger

I’m all about warm, soupy stew-like curries and soups in Winter, but sometimes you just feel like a burger! And this lovely Recipe of Kate’s just cuts it with its rich, grounding ingredients of black beans and oats. Double up the recipe and make extras for lunch next day. I served mine with an oily avocado salsa, but rice and chutney would be lovely too.

Ingredients for 2

1 cup cooked black beans

1 handful baby spinach

1/4 cup diced roasted red pepper

1/3 cup oat flour

good pinch salt

1 tsp ghee if you want to fry instead of cook in oven (use olive or coconut to make this vegan friendly)

Method

pre heat oven to 170 degree celsius and line a baking sheet with grease proof paper. In a large bowl, mash the beans with a fork. Mash in all other ingredients except the ghee until the mixture reaches a uniform but chunky consistency. Form 2 -3 medium sized patties, lay them on baking tray and bake for 10 mins each side. Alternatively fry with your choice of oil over a medium heat for 5-7 mins each side.

To make oat flour: pulse the rolled oats in a blender until finely ground.