Breakfast, Curry & Daal, Dips & Sides, Drinks, Mains, Remedies, Salads, Sweet Treats.


Black bean burgers


  • burger patties 6-8

for the patties

  • sweet potato 1

  • courgette 1

  • black beans, (drained weight) 240g

  • red onion 1

  • garlic 2 cloves

  • ginger 1 tablespoon

  • salt ½ teaspoon

  • turmeric powder ¼ teaspoon

  • tahini 1 tablespoon

  • coconut oil ½ teaspoon per burger

serve with

  • cherry tomatoes

  • spring onions

  • roasted peanuts

  • tahini

  • chilli sauce


Start by grating the sweet potato, courgette and onion (you can chop or grate the onion). It’s fine to leave the skin on the courgette. Place the black beans in a mixing bowl and mash together, then add all the other ingredients and mix together thoroughly. Taste to check for salt. Form the mixture into 6-8 patties. Now melt a teaspoon of coconut oil on a flat pan and cook a few patties at a time. Cook on both sides on low heat for at least a couple of minutes or longer until both sides are a little brown. Garnish with finely chopped spring onions, roasted peanuts, chilli sauce, tahini and paprika.

I was at home almost all day today, preparing some of the masala mixes and desserts for my supperclub on Wednesday. I’ve been trying to carry through all those good habits I formed at the Ayurvedic resort I’ve just returned from in Kerala, more cooked foods, whole foods, less carbs, eating meals at the right time and snacking less (a lot less!), and chewing chewing and chewing. So here is today’s little creation – these black bean burgers with grated courgette, sweet potatoes and onions, and it tasted absolutely delicious! The black beans, full of protein, bind everything well so there’s no need for any flour. And a rainbow of toppings and sauces make it spring to life.

- Share This -