Satay Burgers

SF GF

Ingredient	Quantity	Procedure

white onion	1	Finely mince the onion, garlic, chilli and ginger, by hand or in a food processor.
garlic	3 cloves
fresh ginger root	2-3 slices
fresh red chilli, deseeded	1

rapeseed oil	1 dstsp	Heat over a high flame in a non-stick frying pan. Add onion, ginger, chilli and garlic and stir for 2 minutes.

celery, finely chopped	2 sticks	Add the celery to the pan. Cook, stirring occasionally, for 1 minute.

mustard powder	0.5 tsp	Add the spices and continue to fry for 1 minute.
ground coriander seed	1 tsp	Add the spices and continue to fry for 1 minute.

red kidney beans, cooked (or tinned)	120g	Partly mash the beans in a mixing bowl.

desiccated coconut	3 Tbsp	Add the coconut, peanut butter and ground almonds to the beans, along with the contents of the pan. Mix well.
peanut butter	1 Tbsp
ground almonds	2 Tbsp

		Cover and leave to stand for a few hours in the fridge. Shape into 4 or 6 burgers, depending on the size you prefer. Spray or brush lightly with rapeseed oil, and place on a baking sheet lined with greaseproof paper. Bake at 180deg C for about 25 minutes, or until golden.

		Makes 4-6

Recipe by Helen Edwards