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Jackfruit and black bean burger with aubergine

This Jackfruit and black bean burger with aubergine is a vegan, super healthy version. You can use a leftover, pre-baked aubergine or one from a jar. Serve the patties in tortilla wraps, tacos or burger buns, using condiments, salads and toppings of your choice.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp ground linseed mixed with 3 Tbsp water
  • 1 tin jackfruit
  • 1 small roasted or grilled aubergine
  • 1 chilli deseeded
  • 2 spring onions
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp tomato or chipotle purée
  • 1 tin black beans drained
  • 1 handful coriander
  • 2 cloves of garlic
  • Chickpea flour

Method
 

  1. Make the flax-egg and set aside for ten minutes.
  2. Put the rest of the ingredients (except the chickpea flour) into a food processor and whiz until you get a coarse mixture. Add the flax-egg and a couple of spoonful of chickpea flour.
  3. Rest for about 30 minutes.
  4. If the mixture is too soft, add more chickpea flour.
  5. Make 6 or 8 balls from the mixture, then flatten them slightly between your palms. Put them on a plate.
  6. Heat some oil (at least 2 cm deep) in a frying pan and fry them for approx. 3- 5 minutes on both sides until golden. Alternatively, put them on a lined baking tray, spray them with oil and bake for ten minutes on both sides or until golden.
  7. Serve warm with your favourite condiments, salads, buns etc.