These awesome veggie burgers are packed with protein and fibres. Red kidney beans are full of fibres as we said, this helps with stabilizing the sugar levels in the blood. Red kidney beans are rich in iron, which is really important for vegans and vegetarians to help maintain good levels of haemoglobin in the blood. People that are not eating meat have to eat plant-based foods with high levels of iron, red kidney beans is one of the best choices.
Black beans are also high in fibre and great for the digestion system keeping the digestive track healthy. The richness of calcium, magnesium, iron and phosphorous help to maintain healthy bones.
Green peas as all the bean family is very high in fibres. It has good antioxidant properties and anti-inflammatory benefits. The outstanding fibre and protein amounts in peas and beans regulate the pace of digestion. The regulation of carbs keep the blood sugar levels steady. They are perfect blood sugar regulators.
All of these benefits make these veggies burgers great for boosting energy levels and maintaining them. Digestion friendly, suitable for weight loss programs and diabetics.
Veggie burger topping oil is rich in omega 3 fatty acids, basil and garlic are antioxidants with anti-inflammatory properties and numerous other nutrients. Consume with a big fresh salad for the ideal nutritional digestion and for a better balance of the fibres, vitamins and minerals.
You can also try them in this great burger bun
Double bean & pea veggie burgers with aromatic basil - garlic oil
Delicious protein packed veggie bean burgers with herb and spice infusion
- 2 tins of organic beans (red kidneys and black)
- 1 cup of frozen peas
- 1 small grated potato
- 1 TBSP cumin
- ½ tsp of chilli flakes
- 4-5 spring onions
- 1 TBSP paprika
- ½ tsp black pepper
- handful of fresh parsley
- 1 tsp of salt
- 1 tsp of savoury
- 3 TBSP ground flax seeds
For the oil
- ½ cup of cold pressed oil (I use avocado)
- handful of fresh basil
- 1 clove of garlic
- pinch of salt
- Drain and rinse the beans
- Pre-heat the oven to 160°C and line 2 baking trays with parchment paper
- In a bowl mix together the beans, grated potato, finely chopped spring onions, ground flax seeds and all herbs and spices.
- Mash all of the ingredients and add the frozen peas, mix a with a stirrer. The peas should stay whole.
- Scoop some of the mixture out with a spoon and form a ball on the baking tray, push down with your hand or the back of the spoon the slightly flatten down your burgers.
- Bake for 30-35 minutes or until a crispy shell, depends of the size of your burger/cakes
- For the basil – garlic oil blend all of the ingredients for 30 seconds.
- Serve your cakes with a generous topping of basil and garlic oil.
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