CURRIED PORK & BEAN BURGER

SERVES 4 PREP 20 MINS + CHILLING COOK 30 MINS

• 2 tsp vegetable oil, plus extra for shallow frying

• 1 small onion, finely chopped

• 2 garlic cloves, crushed

• ½ cup frozen peas

• 2 tsp curry powder

• 400g can cannellini beans, rinsed, drained

• 250g pork mince

• 1 egg yolk

• 1/3 cup panko crumbs

• 1/3 cup Greek-style yoghurt

• 1 tbsp chopped mint

• 4 bread rolls, split, toasted

• 1 cucumber, cut into ribbons

• 40g rocket leaves

• ½ cup mango chutney

1 In a frying pan, heat oil on medium. Saute onion and garlic 1-2 mins. Add peas. Cook 2-3 mins. Stir in curry powder and cook, stirring, 1 min until aromatic. Cool slightly.

2 In a bowl, coarsely mash cannellini beans with a fork. Mix in mince, egg yolk, breadcrumbs and onion mixture. Season.

3 Shape mixture into 12 small patties (about ¼ cup). Place on a tray. Chill 20 mins.

4 In a large frying pan, heat extra oil on medium. Cook patties 5-7 mins each side until golden and cooked through.

5 Spread combined yoghurt and mint over base of rolls. Top with patties, cucumber and rocket. Serve with chutney.