Oat and Rajma Veggie Burger

Ingredients

• ¾ cup (68 g) rolled oats
• 1½ cups (260 g) cooked rajma (red kidney beans), drained and patted dry
• 1 small boiled potato (80 g), peeled
• 1 small carrot (60 g), finely grated and squeezed
• 1 small onion (60 g), very finely chopped
• 2 cloves garlic (6 g), minced
• 1 green chilli (5 g), minced
• 2 tbsp chopped coriander leaves
• 1 tsp smoked or Kashmiri paprika, 1 tsp roasted cumin powder, ½ tsp black pepper, ½ tsp dried oregano
• Salt, to taste (about ¾ tsp)
• 1 tsp (5 ml) lemon juice
• 1½ tbsp (22 ml) oil, for the tawa

Method

1. 1Pulse the oats in a mixer jar 6 to 8 times until coarsely chopped, not powdered. Tip them into a large bowl.
2. 2Add the rajma and potato to the same jar and pulse 4 to 5 times into a chunky mash, leaving some beans half whole. Alternatively, mash both with a potato masher.
3. 3Add the mash to the oats with the carrot, onion, garlic, green chilli, coriander, spices, salt and lemon juice. Mix with your hands until it holds when squeezed.
4. 4Rest the mixture 10 minutes so the oats absorb moisture. If it still sticks badly to your palms, add 1 to 2 tbsp more oats.
5. 5Divide into 4 portions and shape into patties about 1.5 cm thick and 9 cm wide, pressing the edges smooth so they do not crack.
6. 6Heat a tawa or heavy pan on medium and brush with half the oil. Cook the patties 4 to 5 minutes without moving them until a dark crust forms.
7. 7Brush the tops with the remaining oil, flip carefully and cook another 4 minutes until crisp and hot through. Rest 2 minutes before assembling.