Bean Burgers for 8

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Bean Burgers

 

1 can (24 oz.) Edgell Four Bean Mix, drained

1 carrot, grated

1/2 cup finely chopped celery

1 cup shredded cabbage

1/4 cup Birds Eye frozen peas

1/2 cup fresh bread crumbs

1 egg, beaten

1 TB barbecue sauce

2 TB dry bread crumbs

Oil for frying

 

1. Place drained Edgell Four Bean Mix into a food processor and process until

finely

chopped, spoon into a large mixing bowl

 

2. Cook carrot, celery, cabbage, peas, in a small sauce pan of boiling water

for 2 minutes

to soften vegetables. Drain. Add vegetables to bean mix with bread crumbs,

egg and

barbecue sauce mixing well.

 

3. Divide mixture into 8 and shape into burgers, coating lightly in bread

crumbs.

 

4. Heat oil in a large frying pan and cook burgers on each side until golden.

Serve with

vegetables or in a bun with salad.

 

Makes: 8.