If you are making ahead, hold back one cup of the milk. when you’re ready to bake, take it out of the fridge add one cup of milk. have the oven preheated to 400°. Cook covered with foil for 20 minutes and then uncovered for 10 - 15 minutes
1. Other beans work great with this recipe. I’ve tried red kidney beans, black beans, butter beans and chickpeas. The bean you choose will affect the colour and you may need to adjust the bake time – look for the same wrinkly dry, splitting skin. The chickpeas give it a slight Falafel-type flavour. 2. Roasted unsalted cashews are also ok. Other nut subs – the best is macadamia nuts, similar in texture to cashews. Almonds and walnuts are also great. For people with nut allergies, sunflower seeds is the best option I can think on. 3. Normal breadcrumbs will also work here. For a Gluten Free option, use crushed rice crackers. 4. Any other cooked rice can also be used, or other rice-like grains like quinoa, bulgur and buckwheat. 5. Don’t let the carrots and beans get too golden because this will dry them out too much and you’ll get crunchy bits in the burgers. Just a tiny tinge of golden is ok, but the main thing is to look for is dried splitting skin on the beans. See photos and video.
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