Rossendale Free Press



Serves 4, ready in 50 minutes


1kg floury potatoes, cut into chips Low-calorie cooking spray

400g can red kidney beans, drained and rinsed

500g lean beef mince (5% fat or less)

½ tsp garlic powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp dried oregano

4 x 60g wholemeal rolls, halved

280g roasted red peppers in brine from a jar, drained and sliced

100g fat-free natural yogurt

10g fresh coriander, leaves picked

400g bag of mixed-leaf salad

Juice of ½ lime


1. Preheat your oven to 200°C/ fan 180°C/gas

6. Spread the chips on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and bake for 40 minutes, or until golden, turning halfway.

2. Meanwhile, put the kidney beans in a medium bowl and mash roughly so that some remain whole. Add the mince, garlic powder, spices and oregano. Mix well and season with a pinch of salt.

3. Divide the mixture into four and shape each into a burger. Spray a large, lidded, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Fry the burgers for three minutes, then flip, add 50ml water to the pan and cover. Steam-fry for three minutes until the water has gone and the burgers are cooked through and juicy.

4. Place a burger on the base of each roll. Top each with some peppers, a dollop of yogurt, and some freshly ground black pepper and coriander leaves, finishing with a roll lid. Divide the salad between 4 plates, dress with the lime juice, and serve with 1 burger per person and the chips.

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