Nothing beats a good veggie burger, and this one is a great way to help towards your daily dose of protein.
A brilliant recipe from Great British Chefs, the kidney beans and cumin bring a wonderful flavour combo that’ll quickly make these your favourite patties.
They only need a few ingredients, and they taste incredible with all your favourite burger toppings.
Servings: 6 people
Cook time: 40 minutes
● 1 carrot, grated
● 1 onion, finely chopped
● 1 handful coriander, finely chopped
● 1 tsp cumin
● 400g kidney beans, drained and rinsed
● 2 tbsp oil
● 2 tbsp flour
Put the kidney beans in a pan and cover with cold water. Then, bring to the boil and simmer for 10 minutes until soft.
In the meantime, add a little oil to a separate pan and cook the carrot, onion, coriander and cumin over a low heat until soft.
When the kidney beans are soft, drain them and add them to the carrot and onion mix. Mash everything together until it reaches a purée consistency.
Stir in 1 teaspoon of flour.
Take a new pan and warm a little oil over a medium heat.
While it’s getting hot, put flour on your hands then shape the mixture into balls - you should get about 6 burgers from this mixture.
Place these balls in the warm oil and flatten with the back of a fork. You may need to do this one at a time, depending on the size of your pan.
Cook for a few minutes, then carefully flip them over to cook the other side.
Serve hot with all your favourite burger toppings.
To store: Once they have fully cooled, put these in an airtight container and keep in the fridge for up to 3 days.