Kidney Bean Burger

Serves 2
2 tbsp olive or rapeseed oil
1 onion, chopped
Salt and black pepper
2 garlic cloves, crushed
2 tsp garam masala
1 tsp cumin
1 x 400g tin of kidney beans, rinsed and drained
1 egg, beaten
50g breadcrumbs
50g oats

Serving suggestions:
Burger buns
Red cabbage and apple slaw
Lime mayo
  1. Heat one tablespoon of the oil in a pan over a medium-high heat and cook the onion for
    3-4 minutes. Season with salt and pepper. Add the garlic, garam masala and cumin and continue to cook for 1-2 minutes longer. Set aside and allow to cool.
  2. Add the kidney beans to a bowl and mash roughly with a fork. Stir in the Kidney Bean Burgers egg, breadcrumbs, oats and the onion mixture. Stir to combine well, and season generously with salt and pepper.
  3. Divide the mixture in half and shape into two burgers. Place on a plate in the fridge until you are ready to cook.
  4. Heat one tablespoon of the oil in a pan over a high heat and cook the burgers for four minutes per side. Serve in burger buns with red cabbage slaw, avocado and lime mayonnaise, or simply enjoy bun-free with plenty of salads.

Per serving: 390kcals, 19.5g fat (2.3g saturated), 41.8g carbs (4.4g sugars), 10.5g protein, 5g fibre, 0.302g sodium

Top tip: When making burgers, you can check the seasoning by pinching away a small amount of the mixture and frying for 2-3 minutes, then tasting it and adjusting the seasoning if necessary.