Cumin and bean burgers

Ingredients

• Spice mix:
• 1 tsp oregano
• 1 tsp salt
• ½ tsp cinnamon
• A small pinch cayenne
• A pinch sweet paprika powder
• ½ cup cashew nuts
• 1 slice gluten-free bread (approx. 40 grams)
• 1 normal size red onion
• 2 cloves garlic
• 1 generous handful fresh coriander
• 1 can kidney beans (250 grams chickpeas)
• 1 can chickpeas (250 grams chickpeas)
• 1 small can sweetcorn (150 grams corn)
• Olive oil to fry

Instructions

1. First of all, in a small bowl, thoroughly combine all spices into a spice mix. Set 1 tsp of the spice mix aside for later.
2. In a food processor, run the cashew nuts and the bread for about half a minute until you have a fine flour. Then add the red onion, the garlic, the fresh coriander and the spice mix (do not add the tsp you’ve set a side). Stop the food processor when all is fully blended into a sticky dough. Move to a mixing bowl.
3. Rinse the corn, chickpeas and kidney beans well and add them to the mixing bowl. Using your hands, blend it all together breaking a few of the beans in the process, though leave most of them intact for texture.
4. Cover a plate or two with a baking sheet. With wet hands, form patties and place them on the plate. Place the plates in the fridge for at least half hour, ideally longer. It is a good idea to leave overnight.
5. Turn the oven to 180 degrees. Transfer the burgers to an oven tray and bake for 25 to 30 minutes, flipping them over at half-time.
6. Heat up a frying pan to medium heat with a little olive oil. Sprinkle over a little of the set aside spice mix and fry for a minute or two on both side so there is a little crust. Serve with condiments (e.g. [url href="http://planetplantbased.com/?s=guacamole"]guacamole [/url], pickled onions , carrot coriander slaw, and cashew cream.