High-Protein Tofu & Kidney Bean Burger Patties

• 900 g / 31.7 oz super-firm high-protein tofu
• 210 g / 7.4 oz canned kidney beans, drained, rinsed and dried
• 100 g / 3.5 oz chickpea flour
• 1 large onion, finely chopped
• 3/4 cup fresh cilantro, chopped
• 2 tbsp ground cumin
• 1 tbsp plus 1/2 tsp Kashmiri chilli powder
• 3 tbsp chaat masala
• 2 1/2 tsp garam masala
• 1 1/2 tbsp ginger-garlic paste
• 1 1/2 tbsp lemon juice
• 1 1/2 tsp salt or to taste
• Avocado oil for brushing/spraying

Method

1. Dry and finely crumble tofu; mash beans. Soften onion and cook off moisture, or use very finely chopped raw onion.
2. Mix all patty ingredients thoroughly until cohesive. Divide in 6 and compress firmly.
3. Refrigerate at least 1 hour.
4. Brush/spray both sides with oil and air-fry at 375°F (190°C) 10 minutes undisturbed.
5. Flip carefully, apply more oil and cook 5-7 minutes. Rest 5 minutes before serving.