Ingredients
·
2 x 400g/14oz cans kidney beans, rinsed and drained
·
100g breadcrumb
·
2 tsp mild chilli powder
·
small bunch coriander, stalks and leaves chopped
·
1 egg
· 200g tub fresh salsa
·
150ml low-fat natural yogurt
·
juice ½ lime
·
6 wholemeal burger buns, sliced avocado, sliced red onion and salad
leaves, to serve
Method
1.
Heat grill to high. Tip the beans into a large bowl, then
roughly crush with a potato masher. Add the breadcrumbs, chilli powder,
coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then
mix together well with a fork.
2.
Divide the mixture into 6, then wet your hands and shape into
burgers. The burgers can now be frozen. Place on a non-stick baking tray, then
grill for 4-5 mins on each side until golden and crisp. To cook from frozen,
bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
3.
While the burgers are cooking, mix the remaining coriander
leaves with the yogurt, lime juice and a good grind of black pepper. Split the
buns in half and spread the bases with some of the yogurt. Top each with
leaves, avocado, onion, a burger, another dollop of the lime yogurt and some
salsa, then serve.
No comments
Post a Comment