Spicy Beanburgers

Serve these vegetarian burgers as lunch or dinner with a salad of sliced tomatoes and finely sliced red onion, drizzled with olive oil

Ingredients:

• 420 grams canned red kidney beans, rinsed and drained
• 175 grams wholegrain breadcrumbs
• 100 grams unsalted peanuts or cashews
• 1 small red onion, finely chopped
• 1 tablespoon medium curry paste
• 50 grams fresh root ginger, grated
• 3 eggs, beaten
• 2 tablespoons groundnut oil
• 4 wholemeal rolls

Directions:

1. 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.

2. 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.

3. 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.

4. Shape the mixture into four large or eight small balls and flatten into burger shapes.

5. Heat half the oil in a non-stick frying pan and fry half the burgers for 4-5 min on each side until golden.

6. Keep warm while cooking the remaining burgers in the rest of the oil.

(Serves 4)

Feeling hungry? Serve the burgers in wholegrain rolls with a rocket or watercress garnish.