RECIPE OF THE WEEK

mexican bean burgers

“These protein-packed burgers are really easy to make and are a super tasty way of adding plant protein to your diet,” says the nutritionist and former athlete. “Red kidney beans are a brilliant source of prebiotic fibre that helps promote the growth of healthy bacteria in your gut.”

(Makes 4)

For the burger:

1tbsp light olive or rapeseed oil, plus extra for brushing

1 onion, finely chopped

1 garlic clove, crushed

200g cooked vegetables (eg carrots, sweet potatoes, butternut squash)

400g tin red kidney beans, rinsed and drained

A pinch of 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

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

2. Gently fry the onions for three minutes until translucent. Add the garlic and continue cooking for a minute.

3. Place 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. Coat them with the oats or seeds.

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. In a separate bowl, make the salsa by combining all the ingredients together.

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