Vegan Spicy Bean Burger with Salad
Preheat oven to 200c/180c fan/gas mark 6.
Wash, peel and finely grate the carrot. Coarsely chop the pumpkin seeds.
Drain the beans and put 3/4 into a bowl and coarsely mash with a fork. Add the grated carrot, pumpkin seeds and oats. Mix together the add in the olive oil and all the spices, a pinch of salt, add the remaining whole beans then mix again.
To make the patty, divide the mix into 2 portions, wet your hands and roll and flatten the mix gently to make a 2cm thick patty. Place the patties on a non stick baking tray and cook for 20-25 minutes or until golden brown, turning over once.
Empty your salad into a bowl, add the balsamic vinegar, mix and serve on a plate with the burgers.
Low calorie vegan burger with good protein per serving.