4 slices wholemeal or seeded bread, processed into breadcrumbs
3 tablespoons sunflower seeds, processed into crumbs (optional)
2 tins of three bean salad, drained
1 tin of chickpeas, drained
1 tin of kidney beans, drained
3 heaped teaspoons of cajun spice (I use ‘Butchers’ sundries’ cajun glaze)
2 heaped teaspoons of paprika
1/2 teaspoon of ground coriander
1/2 teaspoon of ground black pepper
2 teaspoons of hot chilli powder
Greaseproof paper (optional)
Mix the breadcrumbs and ground sunflower seeds together, divide it into
two and set half of it aside.
In a food processor blend the beans, chickpeas, eggs, and spices up until almost smooth, leaving just the odd little lump of bean and chickpea for texture (go for lumpier or completely smooth if you prefer, this is just my preference). Once you’ve got the mixture how you want, mix half the breadcrumbs/ground seeds into the mix.
Pour the remaining breadcrumb mix onto a large plate and, using your hands, take a golf ball-sized handful of bean mixture and ball it up. Roll the ball in the breadcrumbs until covered and then squash it down a little into a burger shape and set it aside onto greaseproof paper (this prevents any issues of it sticking to plates or storage box, and allows you to pile them up easily).
Cook them under the grill on mid-high for around 7-8 minutes a side, or until as crisp as you want them to be.