Kale, Spinach, Eggplant and Portobello Mushroom Sabjee

Ingredients:

6 Chopped Garlic and 1/2 an onion (you can add more if you like)

1 cup of chopped portobello mushrooms

1 bunch of kale chopped

4 handfuls of fresh spinach (you can add more)

1/2 an eggplant

1/2 a bunch of cilantro

1 can of drained garbanzo beans

Sauté chopped garlic and onions 

And chopped portobello mushrooms

Add chopped Kale, Spinach, 1/2 an Eggplant and Cilantro 

And a can of garbanzo beans drained

Add Half a cup of water

Add salt, cumin powder and chili powder To taste. 

Add left over tortilla chip crumbs Or breadcrumbs

Once all the ingredients are cooked use a handheld blender blender to mix it. 

Serve on a hot tortilla And garnish with fresh tomatoes and shredded cheese optional. 

Veggie Kale Bean Burger

3 tablespoons olive oil
¼ red onion, finely chopped
½ red bell pepper, finely chopped 
1 cup finely chopped spinach and kale, tough center stems removed
2 cloves garlic, finely chopped 
1 teaspoon  paprika or red chilli powder 
1 (15 ounce) cans white beans or pinto beans, drained and rinsed 
¾ cup breadcrumbs 
1 large egg, lightly beaten 
Salt and freshly ground black pepper 
6 soft hamburger buns, toasted, for serving 
Lettuce and tomato, ketchup, mustard, mayo, for serving (or any other topping you may desire!)

Heat 2 tablespoons olive oil in a medium skillet over medium high heat. Once hot, add the onion and bell pepper and sauté until the onion is tender, about 3 minutes. Add the kale and cook, while stirring, until softened, another 3 minutes. Add the garlic and cook for 1 minute, until fragrant. Sprinkle with the paprika, give a stir, and season with salt and pepper. Remove from heat.

Add the cooked veggie mixture to a food processor along with the rinsed white beans. Pulse the mixture about 6 times, until it’s chunky. Remove to a bowl and add the breadcrumbs and the egg. Stir all together and give another little season of salt and pepper. (If you don’t have a food processor, you can mash with a potato masher.)

Form the bean mixture into 6 equal sized patties. Place in the fridge for 30 minutes to set up.

Heat the remaining tablespoon of oil in a large non-stick skillet over medium high heat. Cook the burger on each side for 3-4 minutes, until golden and crisp on the outside. Serve the burger between a nice toasted bun topped with lettuce and tomato.