, Spicy bean burgers recipe, Nzuchi Times

Spicy bean burgers recipe

, Spicy bean burgers recipe, Nzuchi Times

These veggie delights have such a satisfying texture and delicious flavour – they are sure to appeal to even the most dedicated meat eater. They are much more filling than regular burgers, so you won’t need to serve them with anything except a bun, a side salad and maybe a slice of cheese.

Prep time: 20 minutes | Cooking time: 10 minutes 

SERVES

Six

INGREDIENTS

  • 2 x 400g tins of mixed beans in water, drained
  • 100g fresh breadcrumbs
  • 1 carrot, roughly grated
  • 80g drained tinned sweetcorn
  • 80g spicy cheddar cheese, roughly grated (or use mature cheddar)
  • 2 spring onions, very finely chopped
  • 1 tsp hot chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp runny honey
  • Handful of plain flour
  • Olive oil, for frying
  • 6 burger buns, to serve (optional)
  • Lettuce leaves and cucumber slices, or a side salad
  • Mayonnaise
  • Slices of your favourite cheese

METHOD

  1. Place the drained beans in a large mixing bowl. Mash them with the end of a rolling pin or the pestle from a pestle and mortar. Finish off by mashing with a fork – it doesn’t have to be lump-free, as long as most of it is (some of the beans can just be broken up).
  2. Stir in the breadcrumbs, carrot, sweetcorn, cheddar, spring onions, chilli powder, cumin, ground coriander and honey, and season with salt and pepper.
  3. Work the ingredients through the beans with your hands to ensure that everything is thoroughly combined.
  4. Divide the mixture into six balls, pressing them together firmly in your hands. Sprinkle the flour over a plate and roll each of the balls in the flour until they have a light coating. Press the balls into burger shapes, making sure they are the same thickness all the way through.
  5. Heat a couple of glugs of oil in a large, non-stick frying pan on a medium-high heat. When the oil is hot, in batches, fry the burgers for five minutes on each side (don’t move them for at least four minutes, as this will help them to stay together in the pan). Set each batch aside on a plate while you fry the remainder. Allow them to cool a little before serving, as this will make them firmer.
  6. Place each burger in a bun and serve topped with lettuce and cucumber slices, mayo and slices of cheese, if you wish. Or a side salad is good, too.

Recipe from HOB by Amy Sheppard (Bloomsbury Absolute, £18.99). Order a copy from books.telegraph.co.uk.

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