1teaspooncumin seeds, if you don't have cumin seeds you can use ground cumin instead
2tablespoonsarrowroot powder, I haven't tested this recipe with anything else. I am pretty sure corn starch (cornflour if in the UK) will work but it might not hold them together as well as arrowroot does
For the sauce
remaining liquidfrom the chipotle peppers can, there should be a couple tablespoons in there at least. That's all you need to make this sauce awesome. If you have a bit more feel free to add more though
Start by toasting your walnuts gently in a pan for a few minutes over a medium heat. Move them around frequently and keep a watch on them so they don't burn. Once looking golden and smelling toasty, remove from the heat and set aside.
Sauté the onion with a tablespoon or two of water until it is starting to turn golden brown. Add the garlic and cook for another minute or two. Remove from the heat and set aside.
In a large bowl, add the drained kidney beans and mash them with a potato masher. They don't need to be pureed, just smushed up, some more than others is good for texture.
Use a fork and take the chipotle peppers out of the can, leaving as much sauce as you can behind. Chop them finely and add them to the kidney beans. Reserve the liquid for the sauce. Be sure to wash your hands well after handling them.
Add all of the the other ingredients (the walnuts, garlic, onion, rice, flax, spices, arrowroot and cilantro) and stir really well until they are all combined.
Take scoops of the mixture (I used a ¾ cup measure) and squeeze them together into balls REALLY well in your hands. Once in a compressed ball place on some parchment paper on a tray and fatten the tops with the palm of your hand so that they are burger shaped. Smooth around the sides once you have flattened them if any cracks appear. You can make them as thick or thin as you like, mine were about an inch high. Once they are all shaped pop them in the fridge to chill for at least 30 minutes but you can leave them for longer, even up to a few days if they are covered.
Once the burgers have chilled, you can cook them either by using a griddler or a skillet over a medium heat, or bake them in the oven.If using a griddler with the top down they should take no more than 10 minutes. Keep an eye on them and when they are golden brown and marked up they are done.If using a skillet cook them for about 5 minutes on each side, or until the outsides are golden and crispy. You can do this in a dry pan or use a little oil if you prefer. If oven baking, cook them at 400°F for about 25 minutes or until they are piping hot all the way through and crunchy on the outside.
The shaped burgers will keep uncooked in the fridge for up to 2 days but keep them covered so they don't dry out. Cooked burgers can be kept in the fridge for 2 - 3 days and are really good cold as a snack. They also reheat very well. Calories are calculated with sauce