Curry Kidney Bean Veggie Burgers

Health Highlights

Ingredients

4 cup	Red kidney beans, canned, drained (rinsed)
1/2 cup	Water
4 medium	Carrots
1/2 medium	Yellow onion
1 clove(s)	Garlic
1/2 tsp	Cumin
1/2 tsp	Curry powder
2 tbsp	Flaxseed meal (ground) (for flax eggs)
6 tbsp	Water (for flax eggs)
1/2 cup	Almond flour/meal, Bob's Red Mill
1 tbsp	Lemon juice
1 pinch	Sea Salt

Preheat oven to 350 F.
In a food processor, pulse the kidney beans a few times to break them down being careful to not fully puree them. Remove and put in a bowl.
Next, put the carrots, onion, and garlic in the food processor and pulse until finely diced. Add to the bowl with the kidney beans.
To make flax eggs: Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken.
Add the rest of the ingredients to the bowl and mix well.
Form into quarter-cup-sized patties on a pan and bake for 1 hr, flipping them about halfway through. Remove and let cool.
You may need to use two pans to use the entire mixture.

Enjoy!

Red Kidney Beans

are a great source of plant-based protein and high in fiber which helps to promote proper digestion!

Calories 82

Calories from fat 24.3

Calories from saturated fat 2.4

Total Fat 2.7 g

Saturated Fat 0.3 g

Trans Fat 0

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 0.1 g

Cholesterol 0

Sodium 113 mg

Potassium 193 mg

Total Carbohydrate 11.9 g

Dietary Fiber 4.2 g

Sugars 1.2 g

Protein 4.6 g

Meat Alternative	0.5
Vegetables	0.6