Vegan shami kebab

Makes kebabs for frying or grilling. Goes well in burgers.

Ingredients

• 1 can chickpeas, drained, well-rinsed and mashed
• 1 can black beans, drained, well-rinsed and mashed
• 1 red onion, finely diced
• 1 zucchini, grated (around 1-1.5 cups grated)
• 1 beetroot, grated
• 2-3 brussel sprouts, finely chopped (optional)
• 1 bunch finely chopped coriander
• 2 spicy chillis finely chopped
• 3 tbsp red wine vinegar
• 1 tbsp sriracha sauce
• 2 tbsp smooth peanut butter
• 1 tsp cumin
• 2 tsp garlic (crushed from bottle)
• 2 tsp black pepper
• 1 tsp sea salt (or 1/2 for salt haters)
• 1 cup quick oats or rolled oats
• 2 tbsp extra virgin olive oil

Directions

1. After draining and rinsing the chickpeas and/or black beans, place them in a bowl and mash them with a super strong masher or use a food processor. Don’t over fine them. Need some texture.
2. Add all the other ingredients to the bowl.
3. Use your hands to mix very well.
4. Make 7-8 patties and place on oven paper.
5. Cook on the BBQ for 5-8 minutes each side or until looking awesomely grilled.
6. You can also fry these in a pan with some oil for 3-5 minutes a side.

Make patties and freeze for later, leave out to thaw for 2 hrs before cooking.