Kidney Bean and Red Cabbage Burgers

The idea for these veggie burgers was shamelessly stolen from the excellent Mildred's, one of London's best vegetarian restaurants and a favourite of ours. The trouble with cooking for a 50% vegetarian, 50% meat loving couple is that you can't serve up anything that's too full on veggie. The boy hates tofu for example and is really not that keen on going for too long without some kind of meat. I'm lucky however as he loves Mildred's and is happy to try anything homecooked and made with love. I totally made this recipe up, it's nowhere near as good as the original so I would advise heading down to this small Soho gem and hoping they are on the menu that day! A la Mildred's I served his with sweet potatoes fries, lettuce from our window boxes, tomato slices, a big dollop of mayo and some coleslaw on the side. This recipe made 4 large burgers.

Kidney Bean and Red Cabbage Burgers

1 tin kidney beans, drained and rinsed

1 red onion

2 cloves garlic

1/4 of a small head of red cabbage

half an apple

1/2 cup red wine vinegar

splash of agave nectar

2 tablespoons medium oatmeal

1 tablespoon ground flaxseed mixed with 2 tablespoons water (egg substitute)

splash tabasco

chili powder

1 tablespoon tomato puree

wholemeal spelt flour for dusting

First, braise the cabbage. Begin by frying the onions and garlic in some olive oil. Once done, add the finely sliced cabbage and diced apple. Add a big glug of red wine vinegar and the agave nectar to sweeten. Braise on a low heat until the cabbage is soft, around 20 minutes.

In a food processor, add the kidney beans and a handful of the braised cabbage. Add the flax mixture, tabasco, chili powder, oatmeal and tomato puree and process until well combined. Turn into a bowl and form into patties with your hands. Dust with spelt flour and fry lightly - around 3-4 minutes - on each side.

I was also inspired to create these burgers by the Endless Simmer 'Who Cooked It Better' Veggie Burger Battle Royal. I love the look of the 101 Cookbooks burgers (and am not a fan of using too much seitan, tempeh, TCP etc - too processed) but would have to work on this recipe before I could consider it a contender here....