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Spicy beanburgers
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Serve these vegetarian burgers as lunch or dinner with a salad of sliced tomatoes and finely sliced red onion, drizzled with olive oil
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Serves: 4
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Prep time: 20 mins
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Cooking time: 20 mins
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Skill level: Easy peasy
Ingredients
Feeling hungry? Serve the burgers in wholegrain rolls with a rocket or watercress garnish.
- 420g (15oz) can red kidney beans, rinsed and drained
- 175g (6oz) wholegrain breadcrumbs
- 100g (4oz) unsalted peanuts or cashews
- 1 small red onion, finely chopped
- 1tbsp medium curry paste
- 50g (2oz) fresh root ginger, grated
- 3 medium eggs, beaten
- 2tbsp groundnut oil
Method
- Tip the beans into a bowl and lightly mash them against the side of the bowl with a fork until broken-up but not completely mashed. Stir in the breadcrumbs.
- Blend the nuts in a food processor or blender until roughly chopped (or chop on a board by hand) and add to the bowl with the onion.
- Beat together the curry paste, ginger and eggs and add to the bowl with a little seasoning. Add this to the breadcrumbs mixture and stir well until combined.
- Shape the mixture into four large or eight small balls and flatten into burger shapes.
- Heat half the oil in a non-stick frying pan and fry half the burgers for 4-5 min on each side until golden.
- Keep warm while cooking the remaining burgers in the rest of the oil.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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