Spicy Beanburgers with Courgette

serves 8

  • 1 can red kidney beans (or half kidney beans, half chickpeas)

  • 1 red onion, diced

  • 2 (or more) cloves of garlic, finely chopped

  • 8 fresh tomatoes, roughly chopped

  • 1 red pepper, diced

  • 1 courgette, grated

  • 3 slices of bread, grated into crumbs

  • ½ teaspoon (or more) hot chilli powder

  • Olive oil

  • Salt and black pepper to taste

Try using grated carrot or squash, pureed broad beans, mushroom, peas, spring onions, or sweetcorn.

1. Preheat the oven to 200C.

2. Heat some oil in a large saucepan, the gently sauté the onion and garlic for 3 or 4 minutes.

3. Add the red pepper and sauté for another minute, then the grated courgette, and then the spices and cook for another couple of minutes.

4. Remove the pan from the heat and stir in the chopped tomatoes.

6. Puree the beans in a blender with more of olive oil and a tiny splash of water if it’s too thick.

7. Stir the puree into the cooked mix along with the bread crumbs, adding the breadcrumbs in a little at a time until the mixture is holding together like a dough.

8. Taste and adjust seasoning / spices for your preference.

9. Use your hands to create eight equal sized ‘patties’. If the mix gets really stuck to your palms and fingers, you probably want to add more breadcrumbs, otherwise the burgers will be more like dollops that won’t hold together – your hands should stay relatively clean.

10. Place the patties onto a lightly oiled baking tray and bake in the oven for around 15 minutes on each side.

11. Serve the patties hot on a bed of fresh salad leaves.

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