Ingredients:

• 100g mung beans
• 100g millet flakes
• 3 large handfuls of spinach
• 1 onion
• 2 cloves garlic
• 3 tablespoons of flax seeds
• 2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper or chilli flakes
• 1 teaspoon of oil of your choice
• Himalayan Pink Salt to taste and black pepper

Method:

Soak, rinse and cook the mung beans and millet flakes until tender.

Place them in a food processor/stick blender or mash until you have a smooth  paste. Mash if you prefer more texture.

Finely chop the onion and peel and chop the garlic. Fry off the onion and garlic and gently add the flax seeds, cumin, chilli and season to taste.

Add to bean paste and mix well.

Pour boiling water over the spinach to wilt and mix into the mixture.

If you prefer a smoother paste you can blend all ingredients in a food processor.

For best results leave to marinade in the fridge a few hours or overnight.

Divide the mixture into even size pieces and shape into burgers.

Place on to a well greased oven tray, brush with oil and bake in the oven for 20 minutes or place under the grill cook one side then turn after around 3-5 minutes. Also perfect for the BBQ or for shallow frying.

Top with vegan mayo and serve in a toasted bun, with salad, coleslaw and SavvyKraut.