Kidney Bean Burger

 

I’m trying really hard to increase my fibre, my protein and basically everything I lacked in my 2015 diet!

I love this recipe that I pinched from the cookbook ‘A girl called Jack’. Now believe it or not, if you had asked me a couple of months ago who Jack Monroe was I wouldnt have had the foggiest ( I know! I must have been living under a rock!). But it just so happened that in November last year whilst trudging through the shelves in my local library I came across her book. Basically it demonstrates a whole array of recipes that are easy to follow and are incredibly affordable. Jack manages to feed herself and her son on just £10 a week and through the blog and the book she shows the world how to make nutritional dishes on a shoestring. I was impressed and so had to loan the book and go home to start my next meal plan!

One of the first things I attempted was this recipe she titles the ‘Carrot, Cumin and Kidney Bean Burger’ apparently it has been a media sensation because of its 9p price tag. I felt there was no better place to start, if the 9p dinner was a winner then I was not looking back, and sure enough it was and I didn’t!

The only thing I have altered in the recipe is that I added salt and pepper and because my fresh coriander looked like it was doing the dry january challenge with me I opted for the dried version.

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Kidney Bean Burger

Ingredients

1 tin kidney beans

1 onion, peeled and finely chopped

1 carrot, grated

1 teaspoon ground cumin

1 teaspoon ground coriander (or fresh if yours is still alive!)

Splash of oil for frying

1 heaped teaspoon of flour

Method

Drain the kidney beans and rinse in cold water to wash away the tinned taste. Put into a saucepan and cover with cold water. Bring to the boil then simmer for 10 minutes to soften.

Put the onion, carrot, cumin and coriander into a medium saute pan. Add the splash of oil and cook on a low heat to soften. When the kidney beans have softened, drain and add to the carrots and onion. Take off the heat and mash together until you have a smoothish puree (like mash potato). Stir in the flour. Add salt and pepper to taste.

Heat 2 tbsps of oil in a frying pan on medium heat. With floured hands, take a quarter of the mixture and roll it into a ball, about the size of a golf ball. Make 3 more balls. Place each one in the pan and flatten with a fork or your hand so it’s burger shaped. Cook for a few minutes each side till browned.

Serve however you like…we had ours in a bread bun with a side of homemade sweet potato wedges (done in the oven with a splash of oil and a sprinkling of paprika)…

It served 4.

This recipe is an absolute keeper and even my son (a real carnivore) asks for this meal again and again!

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