Spicy Bean Burger
1 large onion, finely chopped
3 medium mushrooms, finely chopped
1 medium carrot, grated
400g kidney beans (cooked, out of a tin is fine!)
150g cooked brown lentils
2 cloves garlic, crushed
level teaspoon mixed herbs
level teaspoon sweet paprika
level teaspoon vegetable bouillon powder
tablespoon gram flour
1-2 teaspoons harissa
Fry onions until soft, on a medium heat. Add carrots and garlic and cook for a further 1 minute. Turn off heat
In a food processor put lentils, kidney beans, freshly ground pepper and harissa and herbs and gram flour. Process the mixture, but not too much – you want to ensure you still have chunks of beans.
Add the mixture from the frying pan and stir in (don’t process it any further).
Shape the mixture into burger shapes (should get 6 good size burgers) and coat in breadcrumbs.
In 2 tablespoons sunflower oil fry the burgers for 2 minutes either side, or until golden brown.
Serve with homemade chunky chips and (to make you feel better about yourself) a salad garnish.