Black bean and rice burger

Serves four Ingredients:

2-3 tbsp vegetable oil

1 red onion, chopped finely

2 garlic cloves, minced a small knob of ginger (½ inch cubed), grated

½ tsp ground turmeric powder

1 tsp chilli powder (or to taste)

¾ tsp ground cumin

225g uncooked basmati rice, rinsed and soaked in cold water

400g can of black beans, drained and rinsed

225ml vegetable stock

125g firm tofu, grated

1 tsp garam masala handful of fresh coriander, finely chopped salt to taste pepper to taste

Method:

In a heavy-based pan with a tight-fitting lid, heat the vegetable oil and add the prepared red onion. Sauté until soft and translucent, then add in the minced garlic, grated ginger, turmeric powder, chilli powder and ground cumin. If the mixture looks dry, add a little more oil and fry for a further minute or two. To this mixture, add the drained black beans. Drain the soaked basmati rice and add this to the pan. Stir and add the vegetable stock. Bring to the boil and then reduce the heat to a simmer. Close the lid of the pan and let it cook on a low heat for about eight to 10 minutes or until all the vegetable stock has been absorbed by the rice and it is cooked through. Leave to one side. Prepare the tofu by either grating or mashing with a fork. Add this along with the garam masala, coriander and season with salt and pepper. Mix thoroughly. Let the mixture cool. Divide the mixture into eight portions and mould them into burger shapes using your hands. Place them on a tray and cover with clingfilm and then refrigerate for about 40-50 minutes. When ready to eat, heat a little oil in a frying pan and cook the burgers for five minutes on each side on a medium heat, or until they are golden and crispy on both sides. Serve in pitta bread or buns, along with lettuce and raita, or even sour cream or hummus.