Cookbook | Ingredients | Recipes

This recipe for beanburgers has been adapted from a Somerfield recipe as part of a Food Technology GCSE course in the UK. By "adapted", I mean "changed almost unrecognisably". The original is here: you can see for yourself.

These beanburgers work best in pita breads (crisped up in the oven), with tomato and lettuce. Alternatively, they taste nice with a spicy tomato sauce.

Ingredients

• 1 medium onion, chopped
• 1 red or yellow bell pepper, chopped
• A generous pinch of each of: cumin, ground coriander, mild chilli powder, paprika and turmeric
• 2 tins of mixed beans or mixed pulses, drained
• 2-3 medium carrots, grated
• 40 g rolled oats
• 1 egg (leave out to make it vegan. Without it, the burger breaks and frays much more in the pan)

Procedure

1. Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool.
2. Mash the beans in a large bowl.
3. Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined.
4. Add the egg slowly (you probably won't need all of it). You don't want a mixture that's too sticky.
5. Shape the dough into 6 to 8 burgers and lightly flour each side.
6. Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden.
7. Serve hot.