Carrot, Cumin and Kidney Bean Burger
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- Serves: Makes 4 small burgers
- Preparation: 10
- Cooking: 30
- Ready: 40
Jack Monroe shows how you can eat healthily with very little money – discover how to make delicious veggie burgers for only 9p each.
- 1 large carrot
- 1 onion, finely chopped
- 1 handful coriander, finely chopped
- 1 teaspoon cumin powder
- 400 g tinned red kidney beans
- 2 tablespoons oil
- 2 tablespoons flour
Drain and rinse the kidney beans in cold water to wash away the ‘tinned’ taste. Put in a saucepan and cover with cold water. Bring to the boil, then simmer for ten minutes to soften. In a separate pan, add the finely chopped onion, grated carrot, cumin and coriander. Drizzle a little oil over and cook gently on a low heat to soften.
When the kidney beans have heated through and softened, drain and add to the carrots and onions. Mash together with a masher or a fork until you have a smooth-ish purée (like a mashed potato consistency). Stir in a heaped teaspoon of flour.
Heat a little oil in a frying pan on a medium heat. With floured hands, shape some of the mixture into a ball, about the size of a golf ball. Place in the oil and flatten gently with a fork to make the burger shape. Cook for a few minutes on one side, before turning over gently. They need to be handled with care while cooking as they can be quite fragile!
When cooked on both sides, serve hot.
Recipe courtesy of Great British Chefs. Visit their site for more delicious vegan recipes.
“With all the talk of in-vitro and cultured burgers in the news, alternative sources of protein to slap between buns are a hot topic.
If you’re a meat eater who wants to eat less meat, a vegetarian or vegan looking for a highly tasty burger for summer BBQs or someone who’s simply looking for low budget food – Jack’s Carrot, Cumin and Kidney Bean Burger is perfect.”