Spicy Beanburgers
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
420g can red kidney beans, rinsed and drained175g wholegrain breadcrumbs
100g unsalted peanuts or cashew nuts
1 small red onion, finely chopped
1 tbsp medium curry paste
50g fresh root ginger, grated
3 medium free-range eggs, beaten
2 tbsp groundnut oil
method:
- Tip the beans into a bowl and lightly mash them against the side of the bowl with a fork until broken up but not completely mashed. Stir in the breadcrumbs.
- Blend the nuts in a food processor or blender until roughly chopped (or chop on a board by hand) and add to the bowl with the onion.
- Beat together the curry paste, ginger and eggs and add to the bowl with a little seasoning. Add this to the breadcrumbs mixture and stir well until combined. Shape the mixture into four large or eight small balls and flatten into burger shapes.
- Heat half the oil in a nonstick frying pan and fry half the burgers for 4-5 minutes on each side until golden. Keep warm while cooking the remaining burgers in the rest of the oil.
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