runner beans

MEXICAN BEAN BURGERS WITH AVOCADO SALSA

INGREDIENTS (Makes 4)

1tbsp light olive or rapeseed oil, plus extra for brushing; 1 onion, finely chopped; 1 garlic clove, crushed; 200g cooked vegetables (e.g. carrots, sweet potatoes, butternut squash); 400g tin red kidney beans, rinsed and drained; A pinch dried chilli flakes; 1/2tsp paprika; 50g day-old wholemeal bread; 1/2tsp ground cumin; Salt and freshly ground black pepper, to season; 4tbsp oats or sesame seeds; Wholemeal baps For the salsa: 1 large ripe tomato, skinned deseeded and finely diced; 1tbsp fresh coriander, chopped; 1/2tsp finely chopped fresh chilli (or to taste); 1 small clove of garlic, crushed; 1tsp olive oil; 1/4 red onion, finely chopped; 1tbsp lemon or lime juice; To serve: Rocket and a large avocado, sliced

METHOD:

1. Pre-heat the oven to 190°C/170°C fan/gas mark 5.

2. Heat the oil in a pan over a medium heat. Add the onions and cook for three minutes until translucent. Add the garlic and cook for a further minute.

3. Put the onion mixture, vegetables, beans, chilli flakes, paprika, bread and cumin in a food processor and blitz until well combined. Season with salt and freshly ground black pepper.

4. Shape the mixture into four large burgers. Put the oats or seeds on a plate and coat the burgers.

5. Place the burgers on an oiled baking tray then brush with olive oil. Bake in the oven for 25-30 minutes until they are lightly browned and crisp on the outside.

6. Make the salsa by combining all the ingredients together.

7. Serve burgers in toasted wholemeal baps with rocket, slices of avocado and tomato