Black Bean, Mushroom & Kale Burger Patties

These vegan beauties may even convince meat eaters that eating beans and kale ain’t that bad.

2 tablespoons olive oil

1 red onion, finely diced

4 cloves garlic, finely chopped

4 flat mushrooms, roughly diced

8 button mushrooms, roughly diced 2 chipotle chillies in adobo sauce*, finely

chopped plus 1 tablespoon sauce 1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons smoked paprika

2 teaspoons salt

2 cups (120g) kale, stems removed,

finely chopped

2 tablespoons peanut butter

2 tablespoons chia seeds

1 teaspoon balsamic vinegar

4 tablespoons tomato sauce or tomato purée ¾ cup (100g) fine polenta

400g can black beans, rinsed and drained

Heat oil in a frying pan over medium heat, add onion, garlic and mushrooms and stir-fry for a few minutes.

Add chillies, spices and salt. Cook for a minute then stir through kale until wilted.

Take off heat and transfer to a large mixing bowl. Add all remaining ingredients. Using a fork, mash beans into the mix. Stir until well combined. Cover and place in the refrigerator for 30 minutes to cool and firm.

Shape mixture into 12 patties. Fry over medium heat in a splash of oil for a few minutes each side or until lightly browned and heated through. (If you don’t want to cook them all, the patties freeze well.)

Serve in a toasted burger bun with your favourite fillings and chutney, or try a bunless burger by wrapping the patties in crunchy iceberg lettuce leaves.

Makes 12

* Chipotle chillies in adobo are smoked jalapenos in a spicy tomato purée. The Tio Pablo brand, sold in small cans, is available from many supermarkets.