SPELT AND CARROT BURGER

- METHOD -

Start off by placing the butterbeans in a food processor with the flour and egg and blitz until velvety smooth. Next, add the butterbean mash to the rest of the burger ingredients and mix thoroughly. Cover and place in the fridge for at least two hours to firm up – it really helps to form patties if the mixture is cold.

Spoon 3-4 tablespoons of mix onto a floured surface and use your hands to shape burger patties. Then turn the patties over to ensure both sides are lightly coated in flour. Add a glug of olive oil to a non-stick pan and gently fry patties for four minutes on each side. It’s really important to do this over low heat, otherwise the outside will burn before the inside is cooked through.

Serve right away on toasted buns with lettuce, red onion, cucumber and sweet chilli sauce. Not keen on the bread? These spelt and carrot patties are also super wrapped in large lettuce leaves.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za