Mushroom and Kidney Bean Burgers

Perfect on the bbq as veggie burger, or eat it as it is with a tomato salad.

250g kidney beans

250g mushrooms

1 tbsp onion powder

1 tbsp vegetable stock powder

1 tbsp tamari

2 tbsp rapeseed oil

50ml tapioca flour

300ml gluten-free oat flakes

Rapeseed oil for frying

Rinse the kidney beans and the mushrooms. In a blender, pulse together the beans, mushrooms, onion powder, stock powder, tamari and oil until roughly mixed together. Transfer the bean mix to a bowl and add the oat flakes. Blend well. Form the burgers and in a frying pan, fry in oil on medium heat for about 7-8 minutes on each side. Enjoy!