Meals and Courses

Spicy Bean Burgers with Tomato Salsa

cook 30 mins
  • 400 g (13 oz) can red kidney beans
  • 4 tablespoons chopped coriander
  • 1 small red chilli, finely chopped
  • 1 tablespoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3 spring onions, chopped
  • 1 egg yolk
  • 100 g (3 1/2 oz) white breadcrumbs
  • vegetable oil, for shallow-frying
  • 2 tomatoes, finely chopped
  • 1 tablespoon olive oil
  • 2 tablespoons chopped coriander
  • 2 spring onions, roughly chopped
  • pepper
  • 4 soft wholemeal rolls
  • rocket leaves
  • Drain the kidney beans and place in a bowl and mash with a fork until soft but still retaining some bean shapes. Add the coriander, half the chilli, the ground spices, spring onions, egg yolk and breadcrumbs and mix well. Form into 4 patties.
  • Heat 3–4 tablespoons vegetable oil in a large, heavy-based frying pan and cook the burgers over a medium-high heat for 2–3 minutes on each side until browned. Keep warm while making the salsa.
  • For the salsa, place the tomatoes, olive oil and coriander in a bowl, add the remaining chilli and the spring onions and stir well to mix. Season with a little pepper.
  • Serve each burger in a soft wholemeal roll with a few rocket leaves and some of the tomato salsa.
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