Directions:
- Saute the carrot, onion, celery, garlic and leek in 3 tablespoons of the olive oil, until soft - this should take about 5-10 minutes.
- Add the kidney beans and rice and mash everything together. Scatter over the parsley, and season to taste. Cool a little before shaping the mixture into round patties, about 2 1/2in in diameter and 1/2in thick.
- Heat a griddle over a medium heat with the remaining olive oil. Fry the vegetable burgers on both sides for about 3-4 minutes on each side, until golden.
- Bring a pan of salted water to the boil. Break in the egg and poach in simmering water until the white is just set.
- Place 2 burgers in the centre of each plate and top with a poached egg. Drizzle with chili oil before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 440.57 Kcal (1845 kJ) | ||
| Calories from fat | 222.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.77g | 38% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 80.72mg | 3% | |
| Potassium | 368.37mg | 8% | |
| Total Carbs | 47.27g | 16% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 4.7g | 19% | |
| Protein | 7.98g | 16% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2mg | 11% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 242.47 Kcal (1015 kJ) | ||
| Calories from fat | 122.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.63g | 38% | |
|---|---|---|---|
| Cholesterol | 45.04mg | 27% | |
| Sodium | 44.43mg | 3% | |
| Potassium | 202.73mg | 8% | |
| Total Carbs | 26.02g | 16% | |
| Sugars | 2.13g | 15% | |
| Dietary Fiber | 2.59g | 19% | |
| Protein | 4.39g | 16% | |
| Vitamin C | 3.6mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 11% | |
| Calcium | 29.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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