Makes 4 generous burgers
400g kidney beans
1 smallish onion, peeled and finely chopped
1 large carrot, grated
1 teaspoon ground cumin
a stem of fresh coriander, finely chopped (optional, replace with parsley if you don’t like coriander)
1 tbsp veg or sunflower oil, plus 2 tablespoons to fry the burgers
1 heaped teaspoon flour, plus another to shape the burgers
- Drain the kidney beans and rinse in cold water to wash away the ‘tinned’ taste. Put into a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes to really soften.
- Put the onion, carrot, cumin and coriander into a medium saute or frying pan. Add the splash of oil and cook on a low heat to soften. When the kidney beans have softened, drain well and add to the carrots and onion. Remove from the heat and mash together until you have a smoothish puree, like a mashed potato consistency. Stir in the flour to stiffen.
- Heat the remaining oil in the frying pan on a medium heat. With floured hands, take a quarter of the burger mixture and roll it into a ball. Make three more balls with the remaining mixture. Place one in the oil and flatten gently with a fork to make the burger shape. Cook for a few minutes on one side, before turning. When cooked and slightly crisp on both sides, remove from the pan and serve.
Tip: Make the burger mixture in advance and pop into the fridge for a few hours – it firms up nicely and is less fragile when cooking. It will keep, covered, for 2 days so can be made well in advance.
RECIPE AND IMAGE FROM:A Girl Called Jack: Carrot, Cumin and Kidney Bean Burgers