1 medium onion (diced)
1 clove of garlic (diced or put through a press)
1 green or red chilli (chopped, seeds removed - unless you really like it hot!
1 large tomato (de-seeded and chopped)
1 tsp of cumin seeds
1 tsp of ground cumin
1 tsp of ground coriander
1 tin of red kidney beans
1 tbps of smoked paprika
1 tbsp of lemon juice
2 slices of bread (blitzed into breadcrumbs)
1 tbsp of chopped fresh coriander(cilantro) (optional)
4tbsp olive oil (for frying)
Plain flour (for coating)
1. Heat around 1 tbsp of the olive oil in a frying pan and cook onion, garlic and chilli on a low heat until soft.
2. Add the cumin seeds and turn up the heat to get the seeds spluttering
3. Once the seeds start to splutter, add the ground cumin and ground coriander
4. Cook for about a minute to let the spices awaken!
5. Turn down the heat and add the tomato
6. Cook for another couple of minutes until the tomato is a little softened and then turn off the heat
7. Drain the kidney beans from the can and then roughly mash in a mixing bowl
8. Add in the onion, garlic, chilli and tomato mixture and stir into the kidney beans
9. Stir in the paprika, lemon juice and coriander (if using) and mix well.
10. Season with salt and pepper to taste
11. Add in as many breadcrumbs as you need to make the mixture reasonably stiff.
12. Shape into 4 burgers and then dust with flour
13. Fry the burgers in the remaining olive oil for around 2-3 mins per side
14. Serve in a toasted bun with a little lemon juice squeezed over, salad and natural yogurt
1 clove of garlic (diced or put through a press)
1 green or red chilli (chopped, seeds removed - unless you really like it hot!
1 large tomato (de-seeded and chopped)
1 tsp of cumin seeds
1 tsp of ground cumin
1 tsp of ground coriander
1 tin of red kidney beans
1 tbps of smoked paprika
1 tbsp of lemon juice
2 slices of bread (blitzed into breadcrumbs)
1 tbsp of chopped fresh coriander(cilantro) (optional)
4tbsp olive oil (for frying)
Plain flour (for coating)
1. Heat around 1 tbsp of the olive oil in a frying pan and cook onion, garlic and chilli on a low heat until soft.
2. Add the cumin seeds and turn up the heat to get the seeds spluttering
3. Once the seeds start to splutter, add the ground cumin and ground coriander
4. Cook for about a minute to let the spices awaken!
5. Turn down the heat and add the tomato
6. Cook for another couple of minutes until the tomato is a little softened and then turn off the heat
7. Drain the kidney beans from the can and then roughly mash in a mixing bowl
8. Add in the onion, garlic, chilli and tomato mixture and stir into the kidney beans
9. Stir in the paprika, lemon juice and coriander (if using) and mix well.
10. Season with salt and pepper to taste
11. Add in as many breadcrumbs as you need to make the mixture reasonably stiff.
12. Shape into 4 burgers and then dust with flour
13. Fry the burgers in the remaining olive oil for around 2-3 mins per side
14. Serve in a toasted bun with a little lemon juice squeezed over, salad and natural yogurt