Mixed Bean Burgers

These vegetarian bean burgers are perfect for dinner, served in a low carb iceberg lettuce leaf, a or soft wholemeal bap, with sliced tomatoes, topped with a little melted cheddar cheese and a homemade tomato ketchup (recipe for this can be found with courgette fries). These can be frozen and then reheated through in the oven.

What you need

Makes 4 burgers:

1/2 a bunch coriander
1 x 400g tin of mixed beans
200g frozen broad beans
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lemon
1 heaped tbsp wholemeal flour
Olive oil

What to do

  1. Put the coriander, drained mixed beans, broad beans, a pinch of salt & pepper, cayenne, cumin, ground coriander, grated lemon zest and flour into a food processor and whiz until fine & combined, scraping down the sides of the processor if needed.
  2. Tip the mixture onto a generously flour-dusted board, divide into 4 pieces, then roll each piece into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go.
  3. Pour 1 tablespoon of olive oil into the frying pan, followed by the burgers, pressing them down with a fish slice & flipping them when golden.