Special Diet

Bean Burger with Chive and Onion Yogurt

cook 30 mins
  • 400 g (13 oz) can black beans
  • 400 g (13 oz) can adzuki beans
  • 1 teaspoon celery salt
  • 2 tablespoons sun-dried tomato paste or purée
  • 2 teaspoons dried onion granules
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 4 tablespoons chopped coriander
  • 1 egg, lightly beaten
  • 100 g (3 1/2 oz) fresh breadcrumbs
  • pinch of black pepper
  • 2–3 tablespoons fine polenta or semolina, to dust
  • vegetable oil, for greasing
  • 1 teaspoon cumin seeds
  • 4 large plain or chilli and jalapeño soft tortilla wraps, to serve
  • 250 g (8 oz) fat-free Greek yogurt
  • 1/2 small red onion, finely chopped
  • 2 tablespoons chopped chives
  • 1 tablespoon lime juice
  • Preheat the oven to 220°C (425°F), Gas Mark 7. Drain the beans and place in a food processor with the celery salt, tomato paste, onion granules, parlic powder, ground cumin,coriander, egg, breadcrumbs and pepper and pulse until the mixture is combined but not smooth. Shape into 8 burgers and dust lightly with the polenta or semolina. Place on a lightly greased baking sheet and bake in the oven for 10–12 minutes, turning once, until cooked and crispy.
  • Meanwhile, to make the chive and onion yogurt, mix together the yogurt, onion, chives and lime juice and season with salt and pepper. Cover with clingfilm and set aside in the fridge.
  • Heat a small frying pan over medium heat and dry-roast the cumin seeds, stirring, until fragrant, then set aside to cool.
  • Heat a ridged griddle pan over a medium-high heat and toast one side of a tortillas until lightly charred but not brittle. Fold into quarters, set aside and then repeat with the remaining tortillas. Scatter the cumin seeds over the chive and onion yogurt.
  • When ready to serve, place 2 burgers inside each folded tortilla. Spoon in some chive and onion yogurt and serve
  • with any remaining yogurt in a bowl on the side.
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