Spicy Veggie Burgers

Ingredients

1 large onion, finely chopped

2 garlic cloves, pressed or 1 tsp garlic puree

1 large carrot, finely grated

½ tsp mild chilli powder or 1 tsp chilli flakes

1 tsp ground cumin

1 tsp paprika

1 tin rinsed and drained kidney beans (mixed beans)

1 tbsp Dijon mustard

1 tbsp dark soy sauce

1 tbsp tomato purée

85g oats (jumbo or porridge)

Breadcrumbs (Panko or home made one)

Method

Fry onion, garlic, carrots in oil until softened. Add water if mixture starts to catch at the bottom of the pan.

Add cumin, chilli and any other spices you fancy. Fry for another two minutes, stirring to make sure nothing sticks. Set aside the pan with mix to cool down.

In the meantime mash beans thoroughly with a potato masher (burgers need some texture, avoid over-processing) . Add mustard, soy sauce, tomato purée and oats and mix all ingredients in thoroughly.

With wet hands, form mix into burgers. Cover with the breadcrumbs, flatten each one with palm or spoon.

Chill the burgers at least 30 minutes.

Cooking:

Fry the burgers gently for a few minutes on either side (non-stick frying pan with splash of oil) until they are brown on the outside and soft in the middle.

Alternatively, bake them in the oven for 20-30 minutes, at about 180°C/350ºF/Gas Mark 4.

Serve with salad and baked potatoes/chips , or on a wholemeal/brioche roll with cheese, slice of fresh beef tomato, little gem lettuce and humus.

Unfortunately we don't deliver in your area, however you can still opt for collection.

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