Perfect Bean Burger
Ingredients
- 200g potato, peeled and diced
- 50g podded broad beans
- 400g cooked black beans
- 1tsp cumin seeds
- 1tsp coriander seeds
- Vegetable oil, to fry
- 1 onion, finely diced
- ½ red pepper, finely diced
- 2 garlic cloves, finely chopped
- ½ jalapeno or other mild chilli, finely chopped
- 1 chipotle chilli in adobo, finely chopped, or 2tsp smoked paprika
- Juice of ½ lime
- Small bunch of fresh coriander, roughly chopped
- 2tbsp cornmeal, to coat
Method
- Cook the potato in boiling salted water until tender, then scoop out
with a slotted spoon.
- Add the broad beans to the water and cook for 5
minutes, then drain, cool and skin.
- Meanwhile, mash the potato
and half the black beans until smooth, then add the broad beans and
remaining black beans and mash roughly.
- Toast the spices in a dry pan until aromatic, then grind.
- Heat
1tbsp oil in a frying pan and cook the onion and pepper until soft.
- Stir in the garlic and chillies and cook for another couple of minutes.
- Stir
the onion mixture into the potato and beans, along with the lime juice,
chopped coriander and ground spices, and season to taste.
- Form into 5 patties with damp hands, and chill for half an hour.
- Roll
the patties in cornmeal to coat, then fry in vegetable oil over a
medium heat until golden on both sides, and warm all the way through.
- Serve with salsa and chopped avocado.
