This recipe makes use of easily available British produce, and produces a wonderful, tasty meal. You can adapt it depending on personal preferences, for example adding more spice, mashing the mixture for less time, or keeping the mixture as balls rather than patties. The mixture can be frozen before cooking so you can batch make the mixture. They are delicate, so be gentle when frying! If you don’t want to fry them, you can coat them in breadcrumbs and bake them in a moderate oven instead. The recipe makes 4 rather large burgers, which you could serve alongside salad and in a bun, or you could use the mixture as a meatball alternative and serve with pasta and tomato sauce.
400g tin kidney beans
1 smallish onion, peeled and finely chopped
1 large carrot, grated
1 tsp ground cumin
1 stem fresh coriander, finely chopped
3 tbsp vegetable oil
2 tbsp flour
- Put the onion, carrot, cumin and coriander into a pan
- Add a splash of oil and cook on a low heat to soften
- Add the drained and rinsed kidney beans, and cook for a couple of minutes more
- Remove from the heat and mash together until you have a smoothish puree
- Stir in the flour to stiffen.
- With floured hands, take a quarter of the burger mixture and roll it into a ball
- Make three more balls with the remaining mixture and flatten into burger shapes
- Heat the remaining oil in the frying pan on a medium heat
- Place the burgers in the pan. Cook for a few minutes on one side, before turning.
- When cooked and slightly crisp on both sides, remove from the pan and serve.