1 tin chickpeas (garbanzo beans)
1 tin red kidney beans
a handful of sunflower seeds
a handful of rolled oats
1/2 a cup of cooked rice
1 teaspoon ground coriander
1/4 teaspoon garam masala
a splash of sweet chili sauce
a splash of soya sauce
1 teaspoon chili paste
rice flour, to mix
lettuce leaves, snow pea shoots, baby spinach, etc.
Drain and rinse the tinned beans. Mash the kidney beans with a fork or potato masher. Whiz the chickpeas and sunflower seeds in a food processor until coarsely chopped.
Combine the beans and seeds, sauces and seasonings in a large mixing bowl with the rolled oats and rice. Add a couple of spoonfuls of rice flour if the mixture is too soft and moist - it should be like a firm dough.
Fry large spoonfuls of the mixture, shaped into patties, in shallow oil over medium heat, until browned on both sides.
Serve in lightly toasted burger buns spread with hummus, and your favourite salad greens.