NUTRITION

SERVINGS

INGREDIENTS

1 cup soya chunks

0.25 cup cooked kidney beans

2 tbsp cooked white rice

0.25 cup besan

1 large egg

0.25 cup red onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp cumin powder

0.5 tsp coriander powder

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Place the dry soya chunks in a bowl of boiling water and let soak for 15 minutes until completely soft.

• 2

  Drain the soya chunks and squeeze out as much water as possible using your hands or a kitchen towel.

• 3

  Pulse the soya chunks in a food processor until they reach a coarse, ground-meat-like consistency.

• 4

  In a large mixing bowl, mash the cooked kidney beans and leftover rice together with a fork.

• 5

  Add the processed soya chunks, finely chopped red onion, minced garlic, and grated ginger to the bowl.

• 6

  Stir in the besan, egg, cumin, coriander, turmeric, sea salt, and black pepper until a thick dough forms.

• 7

  Divide the mixture into 4 equal portions and shape them into flat patties about half an inch thick.

• 8

  Heat the olive oil in a non-stick skillet over medium heat.

• 9

  Place the patties in the skillet and cook for 4-5 minutes per side until they are golden brown and firm to the touch.

• 10

  Serve immediately while hot and crispy.