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
1 egg, beaten
Red cabbage and apple slaw
- 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.
- 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.
- Divide the mixture in half and shape into two burgers. Place on a plate in the fridge until you are ready to cook.
- 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.