You may remember that I while back I published an amazing recipe for vegetarian scotch eggs, kindly supplied by Andy Bates of Food Network.
Well this week we took the same recipe and tweaked it to create these lovely, spicy and best of all low fat bean burgers.
Here's what to do to make four high protein, low-fat burgers:
Ingredients
- 400 g (14.1 oz) canned chickpeas rinsed and drained
- 400 g (14.1 oz) canned red kidney beans rinsed and drained
- 400 g (14.1 oz) white cannellini beans rinsed and drained
- 1 tsp fresh ginger finely chopped
- 1 tsp fresh chilli finely chopped
- pinch Salt and freshly ground black pepper
- 100 g (3.5 oz) plain flour
- 1 free range egg beaten
- 1 tsp milk
- 100 g (3.5 oz) white breadcrumbs
- 2-3 tbsp vegetable oil
Equipment
Instructions
- Put the chickpeas and beans in a large bowl and mash them well with a fork.
- Mix in the ginger, chilli and a pinch of salt and pepper.
- Divide into four and pat into burger shapes.
- Arrange three small bowls. In the first, add the flour and season with a pinch of salt and pepper. In the second, beat the egg with the milk. In the third, add the breadcrumbs.
- Dip a burger in the flour, turning over until well-coated on all sides.
- Next, dip the burger in the egg and milk mix. Cover on both sides, then shake off any excess drips.
- Finally, dip the burger in the bread crumbs - again, turning until coated on all sides.
- If you like a thick coating, you can dip the burger back in the egg and then into the breadcrumbs again.
- Repeat for the other three burgers.
- Heat the oil in a very hot pan.
- Fry the burger for 7 minutes, then flip and cook for another 5-8 minutes until it looks fully cooked.
- Drain on kitchen paper before serving.
We served ours with lots of fresh, crunch salad and a splodge of salsa.
Healthy veggie bean burgers
Ingredients
- 400 g (14.1 oz) canned chickpeas rinsed and drained
- 400 g (14.1 oz) canned red kidney beans rinsed and drained
- 400 g (14.1 oz) white cannellini beans rinsed and drained
- 1 tsp fresh ginger finely chopped
- 1 tsp fresh chilli finely chopped
- pinch Salt and freshly ground black pepper
- 100 g (3.5 oz) plain flour
- 1 free range egg beaten
- 1 tsp milk
- 100 g (3.5 oz) white breadcrumbs
- 2-3 tbsp vegetable oil
Instructions
- Put the chickpeas and beans in a large bowl and mash them well with a fork.
- Mix in the ginger, chilli and a pinch of salt and pepper.
- Divide into four and pat into burger shapes.
- Arrange three small bowls. In the first, add the flour and season with a pinch of salt and pepper. In the second, beat the egg with the milk. In the third, add the breadcrumbs.
- Dip a burger in the flour, turning over until well-coated on all sides.
- Next, dip the burger in the egg and milk mix. Cover on both sides, then shake off any excess drips.
- Finally, dip the burger in the bread crumbs - again, turning until coated on all sides.
- If you like a thick coating, you can dip the burger back in the egg and then into the breadcrumbs again.
- Repeat for the other three burgers.
- Heat the oil in a very hot pan.
- Fry the burger for 7 minutes, then flip and cook for another 5-8 minutes until it looks fully cooked.
- Drain on kitchen paper before serving.
Notes
Nutrition
More vegetarian sandwich recipes to try





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Aly says
Hmmmm, they do look yummy.I'll buy some egg replacement today and make them tomorrow for 10 year old's return from his residential trip.Thanks for linking up to Viva Veg!.
rachael says
They look gorgeous!!
I Heart Motherhood says
oh this looks yummy and feels like it would be so healthy - think I'll try this. thanks!
TheBoyandMe says
Looks yummy, I could bulk make these and freeze them couldn't I? Pinning!