Mung Bean Burgers

Ingredients

• 1 cup dried mung beans
• 250g/ 9oz box frozen spinach, defrosted + squeezed*
• 1/3 cup coriander (cilantro), chopped
• 1 shallot, diced
• 1 grated zucchini, squeezed*
• 1/2 cup breadcrumbs (I used gf)
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons chia seeds + 5 tablespoons water
• To serve: bread rolls, slaw mix, plain yogurt or mayo + avocado

Instructions

1. 1

   Start by rinsing your mung beans well, and check over for any stones. Place 1 cup mung beans and 3 cups water in a large pot. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30 minutes. Drain any remaining water when the beans are cooked. Pat dry.

2. 2

   In a small bowl, stir to combine the chia seeds and water. Allow the mixture to sit and gel up and thicken for at least five minutes. Mix again and use.

3. 3

   In a large mixing bowl, add the cooked mung beans, spinach, zucchini, coriander (cilantro), shallot, breadcrumbs, seasonings and chia seed gel. Use a potato masher or clean hands to mix really well— until the mixture sticks together. Refrigerate for 30 minutes to firm up.

4. 4

   Preheat the oven to 180°C/ 350°F and line a rimmed baking sheet with parchment paper or lightly grease with oil.

5. 5

   Divide the mixture and gently shape into 9 patties– about 1/2 cup of mixture each. Use your hands to gently flatten the burgers and sprinkle with sesame seeds.

6. 6

   Place on the baking sheet and spray the tops with oil. Bake for 35 minutes, flipping halfway. They should be deeply golden on the outside.

7. 7

   Serve patties in bread rolls with slaw, sliced avocado, mayo or yogurt. Enjoy!