Beanburger
This recipe for beanburgers has been adapted from a Somerfield recipe as part of a Food Technology GCSE course in the UK. By "adapted", I mean "changed almost unrecognisably". The original is here: you can see for yourself. These beanburgers work best in pita breads (crisped up in the oven), with tomato and lettuce. Alternatively, they taste nice with a spicy tomato sauce.
Total Time
20 minutes
Servings
6–8
1 medium onion, chopped
1 red or yellow bell pepper, chopped
1 generous pinch each of cumin, ground coriander, mild chilli powder, paprika and turmeric
2 tins of mixed beans, drained
2–3 medium carrots, grated
40 g rolled oats
1 egg
Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool.
Mash the beans in a large bowl.
Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined.
Add the egg gradually (you probably won't need all of it). You don't want a mixture that's too sticky.
Shape the dough into 6 to 8 burgers and lightly flour each side.
Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden.
Serve hot.
- •You can leave out the egg to make it vegan. However, without it, the burger breaks and frays much more in the pan.