SPICY BEAN BURGERS

THESE simple burgers are full of flavour. Prepare the whole batch and you’ll have some ready in the freezer for another day. Serve with a large mixed salad.

SERVES 4

1½ tbsp olive oil, plus extra for greasing

1 small red onion (about 120g), peeled and finely chopped 2 garlic cloves, peeled and crushed 25g ground almonds 1 medium egg yolk 2 tbsp chipotle or harissa paste 1 × 400g can red kidney beans, drained and rinsed

1 × 400g can chickpeas, drained and rinsed 75g mixed nuts, roughly chopped 25g fresh coriander, leaves finely chopped 4 tomatoes, sliced Half small red onion, peeled and finely sliced 100g full-fat live Greek yoghurt Lime wedges, to serve

PREHEAT the oven to 200c/fan 180c/gas 6. Grease a baking tray with a little oil. Heat 1 tablespoon of the oil in a large non-stick frying pan and gently fry the chopped onion for 3-4 minutes, or until soft, stirring occasionally. Add the garlic and cook for a few seconds more, stirring. Place the almonds, egg yolk, chipotle or harissa paste, and roughly half the kidney beans and half the chickpeas in a food processor and add the fried onion and garlic. Season well with sea salt and lots of ground black pepper. Blitz until well combined but not totally smooth. Add the remaining beans, the nuts and coriander and pulse until combined but with plenty of texture. Form the mixture into four burgers. Place the burgers on the prepared tray and brush with the remaining oil. Bake for 25 minutes, or until lightly browned and hot throughout. Serve one burger per person, topped with sliced tomato, red onion, the remaining coriander and spoonfuls of yoghurt, with lime wedges on the side for squeezing over.

MAKE AHEAD: You can freeze the cooked burgers wrapped tightly in foil for up to 3 months. Reheat on a lightly oiled baking tray at 200c/fan 180c/gas 6 from frozen for about 15 minutes, or until hot throughout.