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Ingredients
| 1 tins tin | Chickpeas
Chickpeas (drained) | ||
| 1 tins tin | Kidney Beans
Kidney Beans (drained) | ||
| 1 pieces piece | Red Pepper
Red Pepper (finely chopped) | ||
| 1 pieces piece | Yellow Pepper
Yellow Pepper (finely chopped) | ||
| 3 pieces piece | Spring Onions
Spring Onion (finely chopped) | ||
| 1 tsp tsp | Paprika Paprika | ||
| 1 tsp tsp | Cumin Cumin | ||
| 1 tsp tsp | Coriander Coriander | ||
| 1 tsp tsp | Garlic
Garlic (crushed) | ||
| 100 g g | Flour Flour | ||
| Frylight Oil
Frylight Oil (for frying) |
Veggie Bean Burgers
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10 min
(58)
Method
ByCaitríona Redmond
Beanburgers are a great alternative source of protein but also high in fibre which is an important part of our diet.Each burger will give you 2 portions of your 7-a-day, but you can add to this by eating with fresh green leaves on the side.
Method
- Put the beans into a large mixing bowl and mash using a potato masher. Add in the peppers, scallions, herbs and spices then stir well so that you have a bowl of burger mix.
- Put the flour into a large flat plate. Portion out the burger mix into 6 sections, shape each portion into a burger shape using slightly wet hands to stop them sticking. Then dust the burgers on either side with the flour before frying in sunflower oil on a medium heat until crispy on either side.
- Serve with a fresh salsa on the side and some homemade sweet potato wedges.
