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

black pepper

level teaspoon mixed herbs

level teaspoon sweet paprika

level teaspoon vegetable bouillon powder

100g sweetcorn

tablespoon gram flour

1-2 teaspoons harissa

100g breadcrumbs

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.

Vegetarianandveganfrance.com & 3placedesarbres.com. Vegetarian & Vegan recipes from the kitchen of a vegetarian chambres d’hotes in the heart of France