Spicy Mexican Bean Burger
I love spicy mexican bean burgers. Not only do the patties keep, but it is so welcoming to come home after a day at work, and know that there is something easy to rustle up from the fridge. I made these when I visited a friend in Manchester, thinking that it would be too much trouble for him to cook especially for me. I was actually pleasantly surprised, and returned home to London, bringing these burgers with me!
Author: Edward Daniel
Recipe type: Main
Cuisine: Vegan, Vegetarian
- 180g kidney beans
- 3tbsp olive oil
- 2 carrots, grated
- 2 onions, shredded
- 1 inch ginger, grated
- 3tsp ground cumin
- 3tsp ground coriander
- 2 chillies, finely chopped
- 2tsp egg replacer
- 100g breadcrumbs
- Soak the kidney beans in water for about 24 hours. Periodically, rinse the beans in fresh water.
- Bring the beans to the boil and simmer until tender for about 1 hour. Leave to one side.
- Use a food processor to grate the carrots and ginger, and shred the onions. Place in a large bowl.
- In a large saucepan, toast the spices for a couple of minutes.
- Combine the carrots, ginger, garlic, chillies and onions into the saucepan. Cook the mixture for about 10 minutes over a gentle heat.
- Once the beans have cooled down, use the food processor to finely mash the kidney beans.
- Top tips
- I suggest you use a food processor to mash the kidney beans, as the potato masher just does not get the texture the fine texture this dish needs.
- Add the beans to the carrot mixture and combine with the egg replacer and breadcrumbs.
- Using damp hands, shape into 6 patties and place in the fridge for a couple of hours.
- Top tip
- I find that chilling the patties ensure that the patties retain their shape when cooking.
- When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides.
- Serve in a bun.