Vegetable Burger

INGREDIENTS
2 burger buns
30 gm chopped celery
2 cloves minced garlic
1 medium chopped onion
1/2 diced sweet potato (baked)
1 medium diced potato (baked)
1 Tbsp cooked black beans
1 1/2 Tbsp cooked kidney beans
1 1/2 Tbsp cooked red rice
1 tsp paprika powder
1 tsp coriander powder
1 tsp roasted jeera powder
1 big tsp grain mustard
2-3 tsp chopped coriander
Few leaves of rosemary
Salt and pepper to taste
For the Filling
1 leaf of iceberg lettuce
1/2 slice onion
1 sliced tomato
For the Coating
1/2 cup bread crumbs

METHOD
Saute the onions, celery, garlic, sweet potato, potato, black beans, kidney beans, red rice, paprika powder, coriander powder, roasted jeera powder and grain mustard in olive oil until soft.
Add the coriander leaves and rosemary sprigs and mix it all nicely.
Mash by hand or in a mixer.
On a floured surface shape the mixture into burger patties.
Sprinkle breadcrumbs over the patties.
Shallow fry in a little olive oil until nice and brown.
Serve with a burger bun with a nice crunchy radish slaw.