Ingredients
Method
1. Heat oil in small frying pan; cook onion, stirring, until soft.
2.To make broad bean patties; place barley in large saucepan of boiling water. Boil, uncovered, about 40 minutes or until tender; drain. Pour boiling water over beans in medium heatproof bowl. Stand 2 minutes; drain. Remove skins from beans; blend or process beans until smooth. Combine barley, bean puree, onion, 1 cup of the breadcrumbs and one of the eggs in large bowl; mix well. Shape mixture into six patties; dip in combined remaining egg and milk. Press on combined corn chips and remaining breadcrumbs. Place patties on greased oven tray. Cover; refrigerate 1 hour.
3.Preheat oven to 190°C (170°C fan-forced). Bake, uncovered, for about 25 minutes or until firm. (Can be made 1 day ahead to this stage and refrigerated, covered.)
4. Split and toast buns. Fill buns with broad bean patties, heated beans, avocado, salsa, onion, sour cream and sauce.
5.To make salsa; combine ingredients in small bowl; mix well.
Bacon option; place a halved cooked bacon rasher on top of heated beans and continue layering as above.
Note
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