Bean Burgers with Coleslaw and Avocado

Serves 4

1 onion

1 clove of garlic

1 tablespoon butter (for frying)

1 can of beans (400 g/14 oz) or 4 dl/13 fl oz home cooked beans

2 boiled potatoes

2 tablespoons of raspings

1 teaspoon cumin

½ teaspoon chili powder

½ teaspoon salt

150 g/ 5 oz red cabbage

1 carrot

1 dl /3½ fl oz thick youghurt

1-2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

½ teaspoon salt

2 pinches black pepper

Raspings

Oil and butter for frying

Hamburger bread

Sallad

2 mashed avocados

1 tomato

1. Peel and chop the onion and the garlic. Saute them golden in butter.

2. Mix the beans with the onion and potatoes in a blender or with a hand blender.

3. Add raspings and cumin, chili powder and salt. Shred the cabbage. Put in a colander and pour some boiling water on it. Let it rinse.

4. Peel and grate the carrot roughly. Mix cabbage and carrot with youghurt, lemon juice, olive oil, salt and pepper. Make burgers of the batter, 4 really large ones, or 8 smaller. Turn them in raspings. Fry in oil and butter, approximatley 5 minutes on each side. Serve with bread, coleslaw, mashed avocados and tomato in slices.

When I make this, I normaly need to add an egg into the batter, otherwise the burgers just fall apart when I'm frying them. That might depend on what kind of beans you use too, I've done this recipie with kidney beans and black beans. Yesterday we skipped the cabbage and made a coleslaw on just carrots and served with a nice pineapple salsa. Yummy!