Smoked Paprika Black Bean Burgers

Ever since making these black bean burgers I’ve been craving them nonstop, that’s how good these yummy little things are. ¬†Surprisingly we had some burgers left the next day and ¬†I decided to ¬†crumble it into a kale salad, ¬†let me tell you guys something it was like heaven in my mouth! They were even better the next day and they made my daily salad go from bleh salad, to Damn! That’s one great salad.

This recipe all started when I made red lentil fritters one night and couldn’t stop thinking that it would make the perfect add along to a veggie burger, with the memory in the back of my mind and two tins of black beans in my basket, I decided it was time to get experimenting. ¬†The smoked paprika adds a little oomph to these burgers that will make you feel like you’ve just taken this burger right off the grill and if you forger the last couple of burger in the pan and its just a tad burned the feeling will intensify. ¬†I decided to give a burger bun a skip and just have it just like that loaded with salad, cucumber, tomatoes and avocado with a perfect dill pickle sauce to take it over the edge, but feel free to enjoy it anyway you want.


Black bean Burger


  • 1/2 cup split red lentils, covered in water to soak for one hour.
  • 1 can black beans, drained and washed
  • 1/2 cup panko or breadcrumbs
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1 tsp salt
  • 1/4 tsp cayenne pepper, or more if you want added spice
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 cloves garlic
  • 1/2 red onion, finely diced


Drain the split red lentils and place in a food processor with the 2 cloves of garlic. Blend until coarsely blended.   In a bowl, mash the drained black beans and add all the spices.  Stir in the red lentils, onion and panko.

Refrigerate the mixture for 10 minutes.  Form the mixture into six patties.

In a large pan over medium heat, add 2 tbsp of oil.  Add the patties and cook for 4 Р5 minutes on each side or until browned on both sides.

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Serve with sweet potato and butternut fries.

Tofu Fish Fingers

Ah, to be young again. ¬†Playing in mud, getting into trouble for playing in said mud, and eating a whole bunch of bad for you nonsense, sometimes even the mud. ¬†Yes, it brings back a lot of memories. ¬†I think the reason I don’t have a sweet tooth any more, is because of the copious amounts of candy I ate as a child. ¬†My parents are horrible cooks, so my stable food growing up was a lot of junk food and fish fingers were one of the things my parents loved to “cook”.

These tofu fish fingers are so yummy and tastes so¬†much better than a real fish finger. ¬†It doesn’t have that soggy factor with a side note of no flavour, that we all seemed to love so much as children. ¬†This is crunchy and bursting with flavour, ¬†I sprinkled more seaweed and salt over my tofu fingers for an extra fishy taste and of course I fried these for that extra naughty factor.


Tofu Fish Fingers


  • 1 package 350g extra firm tofu, pressed and patted dry
  • 1/3 cup cornflour (for drenching
  • 4 flax eggs (1/2 cup ground flax seeds with 3/4 cup water)
  • 1/2 cup bread crumbs
  • 3 tsp garlic powder
  • 3 tbsp dehydrated onion flakes
  • 1 tbsp fresh dill, chopped
  • 3 tbsp nori flakes ( grind a sheet of nori in a blender)
  • 1 tsp ¬†salt
  • couple of grinds black pepper
  • lemon for drizzling


Cut your tofu into fingers.

Whisk the flax seeds and water and let stand for a few minutes to thicken.

Combine the crumbs, garlic powder, onion flakes, dill, nori, salt and pepper in a shallow dish.

Drench the tofu fingers in the corn flour, dip into the flax seed eggs and coat in the breadcrumbs.

Heat a frying pan over medium/ high heat and shallow fry until golden brown, flip and repeat with the remaining tofu fingers.

Drizzle lemon juice over the tofu that extra yum factor!

If you want to go the healthy route:  Bake the tofu fingers at 425 Degrees F/218 degrees C for 20 minutes until golden brown.


These are amazing served with daikon fries and a home-made sriracha fry sauce.