Recipe
Spicy Bean Burgers
Crisp-edged vegetarian bean burgers with potato, warm spices and a proper chilli kick, ready for toasted buns and fresh salad.
Ingredients
Method
25 mins prep15 mins cook40 mins total
Boil the potato chunks in salted water for 12-15 minutes until tender, then drain and leave them to steam dry.
Mash the potatoes with the drained kidney beans. Stir in the onion, garlic, chilli flakes, cumin, coriander, salt, pepper and flour until the mixture holds together.
Divide the mixture into four equal portions and shape into firm patties. Chill for 15 minutes if soft.
Heat the vegetable oil in a non-stick frying pan over medium heat. Fry the patties for 4-5 minutes on each side until crisp and golden.
Toast the burger buns and fill them with lettuce, a bean burger and sliced tomato. Add yoghurt, relish or hot sauce to serve.
Notes
Chill the shaped patties for 15 minutes before frying if the mixture feels soft. Serve with yoghurt, hot sauce or your favourite burger relish.
About this recipe
These spicy bean burgers combine creamy red kidney beans and potato with cumin, coriander, garlic and chilli. Pan-fry them until deeply golden, then tuck them into toasted buns with crisp lettuce and sliced tomato.
