Daphne's black bean burger By nutritionist Daphne Duval I came up with this burger recipe a few years ago, when I was working in a cafe that was serving apple and carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of homes. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with potatoes and beans to make vegan burgers. Ingredients 1 tin of black beans, drained and rinsed 2 medium potatoes, cooked 1-2 carrot, pulp or grated 1-2 apple, pulp or grated 1 onion, chopped 2 garlic cloves, minced 1 small handful of parsley, finely chopped 1 teaspoon of ground cumin Extra virgin olive oil Salt and pepper Optional spices: chilli, ginger, mustard seeds, turmeric, nutmeg, etc. Optional veg: peas, mushroom (sauté in olive oil), celery, cabbage, etc. Method Pre-heat the oven to 180°C. Mash the beans and potatoes roughly using a fork. The final consistency should be sticky but don’t over-mash the beans as you want to still have some whole beans left. Add all the other ingredients and mix well. Shape the mixture into burgers and place in a lined oven tray, brushed with oil on both sides. Bake for about 15 minutes, until nicely brown but not too dry. Optional: for extra flavours, sauté the onions in oil for 5 minutes. Add spices, sauté for another minute, and add the other veg. Cook for 5 minutes, let it cool down and then add to the potatoes and beans mixture.