Coriander Marrow Mushroom Beanburgers

by Edward Daniel

Coriander Marrow Mushroom Beanburgers
Prep time
Cook time
Total time
I love bean burgers and they are a nutritious healthy dish. Great for summer barbeques.
Recipe type: Main
Cuisine: Vegan, Vegetarian
Serves: 20
  • 200g kidney beans
  • 2 shallots
  • 2 garlic cloves
  • 3tbs extra virgin olive oil
  • 150g chestnut mushrooms
  • 400g marrow
  • 1tsb cumin, grounded
  • 1tsb coriander, grounded
  • few sprigs coriander
  • 100g breadcrumbs
  1. Soak the kidney beans in water for about 24 hours. Periodically, rinse the beans in fresh water.
  2. Place the beans in a pressure cooker and cook for 5 minutes once the steam lets off. Leave to one side.
  3. Sauté the shallot with the garlic in olive oil until the shallots turn translucent. Add the mushrooms and continue cooking for a few minutes.
  4. Place the kidney beans in a food processor. Pulse roughly.
  5. In a large mixing bowl add the beans, marrow, cumin, coriander and shallot mushroom mixture and combine well. Finely, add the breadcrumb and mix well.
  6. Using damp hands, shape into patties and place in the fridge for a couple of hours.
  7. Top tip
  8. I find that chilling the patties ensure that the patties retain their shape when cooking.
  9. When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides.
  10. Serve warm.
Nutritional Analysis
Good points
• Low in saturated fat
• No cholesterol
• Low in sodium
• High in dietary fibre
Nutrition Information
Serving size: 83g Calories: 176 Fat: 3.7g Carbohydrates: 27.3g Sugar: 1.7g Sodium: 54mg Fiber: 5.8g Protein: 8.9g Cholesterol: 0





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