Ingredients:
Ingredients for the burgers:
2x 400g tins of kidney beans (drained and rinsed)
1 red chilli, diced
3 spring onions, sliced
2tsp garlic powder
100g natural breadcrumbs (not golden or panko)
Black pepper
1 egg
1tsp rapeseed oil
For the avocado salsa:
1 avocado, peeled and diced
200g tomatoes, diced
Juice of 1 lime
Black pepper
For the yoghurt dressing:
150g plain natural yoghurt (Swap to dairy free alternative if required)
Juice of 1 lime
Small handful of fresh coriander, roughly chopped
Method:
Throw all of the burger ingredients into a food processor and blend until all ingredients are mixed together. Alternatively you can mix using your hands. If you do it this way, mash down the kidney beans a bit first.
Tip: The recipe makes about 6 burgers but any you don’t want to use can be put in the freezer for another day!
Add the oil to a pan and fry the burgers over a medium heat for approximately 10 minutes; flipping them midway through.
While the burgers are cooking you can make the salsa and dressing. Chop everything as per the recommendations in the ingredients list, mix them together and the accompaniments are ready!
Serve the burgers on their own or in wholemeal Pitta breads stuffed full of the salsa, lettuce (optional) and the dressing.
Enjoy!
