Bean burgers with cabbage salad

Ingredients (serves 4)

• Red kidney beans, cooked / tinned480 g
• Buckwheat (dry)100 g
• Onion100 g
• Chickpea flour (gram flour)40 g
• Rapeseed / sunflower oil20 g
• White cabbage300 g
• Carrot100 g

Also: Garlic, thyme, smoked paprika, salt, pepper, vinegar

Method

1. Get ready: rinse the buckwheat, cover with 200 ml water, season lightly with salt and cook, covered, over low heat for 15 min until the water is absorbed. Spread it on a plate to cool.
2. While the buckwheat cooks, rinse the beans and drain them well. Chop the onion and garlic very finely.
3. Mash the beans with a fork and mix with the cooled buckwheat, onion, garlic, 40 g chickpea flour, thyme, smoked paprika, pepper and a little salt.
4. With wet hands, shape into 8 patties. If you have time, chill them in the fridge for 15 min.
5. In a frying pan, heat half the oil (1 tbsp, 10 g) over medium heat. Fry 4 patties for 4 min on each side until golden. Fry the rest the same way in the remaining oil.
6. Meanwhile, finely slice the cabbage and grate the carrot. Season lightly with salt, rub with your hands until soft, and sprinkle with vinegar.
7. Serve the patties with the cabbage salad.