Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
For the salsa
- 2 tomatoes, finely chopped
- 1tablespoons olive oil
- 2tablespoons coriander, chopped
- 2 spring onions, roughly chopped
- 1 pinch pepper
- 4 soft wholemeal rolls (to serve)
- 1 handful rocket leaves (to serve)
- 400grams can red kidney beans
- 4tablespoons coriander, chopped
- 1 small red chilli, finely chopped
- 1tablespoons ground paprika
- 1/2teaspoons ground cumin
- 1/2teaspoons ground coriander
- 3 spring onions, chopped
- 1 egg yolk
- 100grams white breadcrumbs
- vegetable oil (for shallow-frying)
Method
Step 1 of 4
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.
Step 2 of 4
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.
Step 3 of 4
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.
Step 4 of 4
Serve each burger in a soft wholemeal roll with a few rocket leaves and some of the tomato salsa.
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