You will need
| Ingredient | Amount | |
| Tinned Organic Black beans | 400 | g |
| Red Onion | 1 | Small |
| Organic cooked beetroot | 2-3 | Units |
| Organic rolled oats | 1/2 | Cup |
| Milled Flaxsseed or milled Chia seeds | 1 | Tbsp |
| Crushed Garlic | 1 | Tsp |
| Smoked Paprika powder | 1 | Tsp |
| Handful chopped coriander | 30 | g |
| Water | 3 | Tbsp |
| Salt | 1 | Tsp |
| Ground black pepper | 1 | Tsp |
| Coconut oil | 1 | Tbsp |
| Green Chilli | 1 | Unit |
| *Serve with 15min Mom Avocado Salsa |
Method
1- Start off by making your vegan egg substitute by soaking 1 tbsp milled flaxseeds (or chia seeds) in 3 tbsp of water. Set aside whilst you prep your burgers
2- Strain your black beans and add them into a food processor together with the rest of the ingredients. Cut your onion into quarters and your coriander into halves across the stems so they blend well.
3- Heat a non-stick frying pan adding your coconut oil
4- Form your patties straight from the processor and onto the frying pan. Fry on each side for 2mins on medium flame.
*serving suggestions: add mayo, ketchup, mustard, chilli sauce or guacamole in a bun or salad
