Bean Burgers

Yesterday was what we refer to in our house as a 'big eating day' or a day with a big meal of several courses and dessert. This is as opposed to a fast day, cleanse day, small eating day or festival! All of which are very different from each other and have their own significant meanings, rituals and celebrations.

For our big eating day, which usually follows our 10 day Master Cleanses - by way of a little celebration - we decided to have a mung bean burger feast with sheeps' cheese, roasted root vegetables, jasmine rice stir-fry with fresh greens/herbs from the garden and peach ice cream for dessert. 

Those of you who have my 1st recipe book The Way to Heal - Body, Mind & Soul, would be familiar with this recipe that has been loved by my family for a few years now. These are the absolute best bean burgers that you can possibly make and are preferred here over lamb burgers.

To make the bean burgers the main ingredient (mung beans) must first be sprouted over 2 or more days, I find them ideal after about 48 hours or so. Then once the beans are ready these are ground together with fresh greens such as spinach or yesterday I used baby rocket leaves from my garden and garlic.

Soaking Mung Beans

We then add grated carrot, chopped onion, leeks and broccoli to this burger base mixing it thoroughly and then frying it in hot sunflower oil. (And no, they do not fall apart) These are lovely with a piece of mature goat's cheese, homemade mayo and fresh naan bread right out of the oven. 

Needless to say, yesterday was a lovely meal for us - the culmination of days and weeks spent cleansing, cleaning and detoxing. I can only imagine how lovely next week will be with the harvest feast (Lughnasdh) just around the corner! 

Mung Bean Mixture - with rocket and garlic

Voila - bean burgers! 

Have a lovely day,

April