Burkinabé Bean Burgers
What's the big idea?
This is a popular and traditional recipe in Burkina Faso, a country where meat is prohibitively expensive for the majority of the population, except perhaps on special occasions.
This recipe can be served as an accompaniement to a main dish, or as a main dish in its own right with rice and green vegetables.
Traditionally dried beans would be used, but we have used tinned ones for speed and convenience.
We think it works well served with Yams in Tomato Sauce.
Here's the list of what you need:
What To Do
- 2 x 400g tins black-eyed peas
- 1 small onion, chopped
- 2 small carrots, chopped
- 2 tablespoons flat leaf parsely, roughly chopped
- 1 egg, beaten
- Plenty of salt and black pepper
- Plain flour for coating the burgers
- Peanut or vegetable oil for frying
- Drain the beans and place in a blender with the onion, parsley, carrots and egg
- Season well and then blend to a smooth paste
- Shape the mixture into balls (about the size of golf balls), then press into flat discs
- Dip these burgers in flour, then shallow fry in vegetable oil until browned on both sides, turning occasionally
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