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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
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Black-Eyed Pea Fritters - Bobbarlu/Alasanda Vada




I know I've mentioned my love of vada (Mixed Veggie, Corn &Cabbage, Masala, Potato, and Sabudana/Tapioca) before so sharing another tasty Vada recipe won't be a shock! These simple and quick gluten-free patties are deliciously spiced with just the perfect amount of crisp and crunch. It's great as a snack or a side dish. These tasty ones have Black-Eyed Peas giving them their great crunch, while the freshly grown garden greens from the spring onions and cilantro give them a Springtime flavor!

Here is my recipe:

Black-Eyed Pea Fritters - Bobbarlu/Alasanda Vada Emily (Cooking for Kishore)

These simple and tasty gluten-free patties are deliciously spiced with just the perfect amount of crisp and crunch. Black-Eyed Peas give them their great crunch, while the freshly grown garden greens from the spring onions and cilantro give them a Springtime flavor!

Ingredients

  • 1/2 cup Black-Eyed Peas, dried
  • 1 small bunch Green Spring Onions, chopped
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Ajwain Seeds
  • 2 Curry Leaves, chopped
  • 1/2 cup Cilantro, chopped
  • 1 Green Chili, finely chopped
  • 1 tsp Garlic Ginger Paste
  • 1/4 cup Rice Flour
  • 3 cups Water
  • 1/2 tsp Salt
  • Vegetable Oil

Instructions

  1. Soak the Black-eyed Peas in 3 cups water overnight or for at least 4hrs. Then drain off the water completely and run the soaked dal through a food processor till it resembles a coarse batter.
  2. Add the green chili, curry leaves, spring onion, garlic ginger paste, ajwain, cumin, salt, and cilantro to the batter and mix throughly. If the batter is still loose, slowly add the rice flour.
  3. Heat oil to medium high heat. Form round patties about a 1/2" thick and fry in the oil till gold brown and crisp on each side.
Yield: 10-15 Servings
Prep Time: 4-8 hrs. 

Cook time: 10 mins. 
Total time: 8 hrs. 20 mins. 
Tags: Black-Eyed Pea Fritters, Bobbarlu Vada, Alasanda Vada, Gluten free, South Indian Snacks, South Indian Snack Recipes, how to make vada, snacks from around the world, holi dish, ugadi, ugadi dishes, vada, vadai, vegan, Vegetarian 

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