300 g Butternut, peeled and cut into cubes 
2 Tbsp Olive oil 
1 can Red kidney beans, drained and rinsed
½ cup finely chopped Spring onion
½ cup dry Instant oats
2 Tbsp Seven Colours Grill Seasoning™
1 Tbsp Cumin 
1 Tbsp Black pepper 
3 Garlic cloves, minced
1 Tbsp vegetable oil for patties
6 Buns


1. Preheat oven to 180 °C. Drizzle butternut with olive oil and roast for 20 minutes or until tender.
2. Place half the kidney beans in a bowl with the cooked butternut, and mash with a masher. Add the remaining kidney beans and mix.
3. Add the spring onion and oats, and mix well.
4. Add the Seven Colours Grill Seasoning™, cumin and black pepper, garlic and mix until everything is well combined.
5. Using your hands, form the mixture into balls, then place on a board and press down with the palm of your hand to form a patty.
6. Heat the vegetable oil in a pan and fry the patties for 5 minutes each side.
7. Remove from the pan and serve on a bun.