Kidney bean burgers
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- 25g carrots, grated
- 2tsp rapeseed oil
- 20g breadcrumbs
- 1tsp dried oregano
- ½tsp mild chilli powder
- 2tbsp tomato ketchup
- 210g tin Asda Red Kidney Beans in Water, rinsed, drained and mashed
- 1 avocado, flesh only
- 2tsp lime juice
- 2 Asda Wholemeal Flour Dusted Rolls
- 1tbsp light mayonnaise
- 1 Little Gem lettuce leaf, shredded
- ½ red pepper
- ½ stick celery
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper.
Fry the carrots in half the oil on low for 3 mins. Put in a large bowl with the breadcrumbs, oregano, chilli powder, and tomato ketchup. Add the mashed kidney beans and mix well.
Shape the mixture into 2 patties, put on a lined baking tray and brush with the remaining oil. Bake for 15 mins; allow to cool.
Mash the avocado with the lime juice.
Split the rolls and fill each one with half the mayonnaise and lettuce, one bean burger, and half the mashed avocado.
Cut the red pepper and celery into batons.
Serve 1 burger and half the batons per person.