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Cauliflower and bean burger

This vegan cauliflower and bean burger is low-carb too, if you serve it with salad rather than in a bun. It’s healthy, easy, gluten-free too. Make the burger with roasted veggies, chutney, lettuce, gherkins, slaw, condiments or whatever you prefer.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup cauliflower florets
  • 2 mushrooms
  • 1 tin cannellini beans drained
  • 1 clove of garlic minced
  • 3 spring onion chopped
  • Pinch of nutmeg
  • Pinch of cayenne or paprika
  • 3 Tbsp chickpea flour
  • Grated zest of 1 lemon
  • 2 Tbsp Chopped parsley leaves
  • Salt & pepper

Method
 

  1. Put the cauliflower florets and mushrooms into a blender and whiz until you get a coarse crumble. Add the remaining ingredients and pulse until you get a slightly sticky mixture. Divide the mixture into equal amounts and create patties between your palms.
  2. Heat some oil in a frying pan.
  3. When hot, dip the patties in some chickpea flour (optional), then fry them for about 3-5 minutes on each side.
  4. Meanwhile lightly toast a few buns, cut in half.
  5. Serve the patties in the toasted buns with condiments, toppings, salad of your choice etc. Alternatively, serve with chips, sweet potato fries and/or or a salad.