Ingredients:

• 250g brown basmati Rice
• 25g Butter
• 1 tbsp oil
• 1 small onion, finely chopped
• 1 small green capsicum, chopped
• 2 Cloves garlic, crushed
• 1 tsp ground paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried Oregano
• 420g can red kidney beans, drained
• 50g mature cheddar cheese, grated
• 50g Cashew nuts or peanuts, chopped
• 2 eggs, beaten
• Dried breadcrumbs for coating
• Oil for deep frying
• Salt and ground black pepper

Method:

1. Cook rice until it’s slightly overcooked and soft. Drain and keep aside.
2. Heat butter and oil, and fry onion, capsicum, and garlic for 10 minutes.
3. Stir in the spices and oregano. Cook for another minute.
4. Meanwhile, puree half of the kidney beans in a food processor and coarsely chop the remaining beans.
5. Mix the rice into the vegetables along with the bean puree, chopped beans, cheese, nuts, 1 egg, salt, and pepper.
6. Chill until firm and then shape into 8 burgers.
7. Beat the remaining egg, dip the burgers in it, and coat well in breadcrumbs.
8. Heat oil in a deep fat fryer to 180 deg C. Fry for 3-4 minutes until crisp and golden.
9. Drain and serve with tomato sauce.

Recipe courtesy of krishna