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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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0:10
min
(45)
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.
