1. 400g tin of kidney beans
2. 150g of peeled onion, finely chopped
3. 150g of grated carrot
4. 1 tsp ground cumin
5. 1 tbsp sunflower/veg oil (+ 2 tbsp to try the burgers)
6. 1 heaped tbsp of flour (+ 1 tbsp to shape the burgers)
1. Add the splash of oil and put on a low heat
2. Put the onion, carrot, and cumin into a medium sized frying pan.
3. When the kidney beans have softened, drain well and add to the carrots and onion.
4. Remove from the heat and mash together until you have a smooth puree, like a mashed potato consistency. Stir in the flour to stiffen.
5. Heat the remaining oil in the frying pan on a medium heat.
6. With floured hands, take a quarter of the burger mixture and roll it into a ball.
7. Place one in the oil and flatten gently with a fork to make the burger shape.
8. Depending on the size of your pan, you may be able to cook all the burgers at once or need to do them in batches – unless you’re freezing some of the uncooked patties.
9. Cook for a few minutes on one side, before turning.
10. The burgers need to be handled with care as they can be quite fragile before they’re done!
11. When cooked and slightly crisp on both sides, remove from the pan and serve.
Make the burger mixture in advance and pop into the fridge for a few hours – it firms up nicely and is less fragile when cooking. It will keep, covered, for 2 days so can be made well in advance.