Pumpkin Black-Eyed Pea Burger

Instructions

1. Soak the beans in filtered water overnight.
2. Cook the beans in a pressure cooker for about 30 minutes. Drain and set to one side.
3. Preheat oven to gas mark 180 degrees Celsius or if you have a convection oven to 160 degrees Celsius.
4. Bake the pumpkin in the oven on a baking tray for 30 minutes. Remove the skin and seeds and measure out 250g.
5. Sauté the onions in oil until translucent.
6. Roughly mash the beans with a masher in a large mixing bowl. Fold in the pumpkin.
7. Grind the buckwheat, flaxseeds, oats, cumin seed and coriander seeds in a high-speed blender until fine. Add to the beans with the lemon juice, onions, garlic. Season to taste with the salt and pepper
8. Have a bowl to one side with lukewarm water to dip your hands into now and again.
9. Mix the ingredients if your hands and taking a small handful make into a round circle. Keep repeating till you use up the mixture. Keep refrigerated until ready to eat. This mixture will keep for about a day.
10. To heat up gently sauté the bean burgers in oil until lightly browned on both sides. Bake on a baking tray covered on parchment paper in the oven at the above heat for 30 minutes.
11. Serve on its own or in a bap.