Spicy bean burgers 

This recipe is baby friendly, but can easily be adapted for full sized people who like a bit more spice too!

1 – Open and rinse a can of red kidney beans thoroughly.

2 – blitz a slice of bread to make a bowlful of breadcrumbs

3 – finely chop a red pepper and a few broccoli heads (these were the vegetables I had in the fridge but you can use any others such as onions and sweetcorn). You will also need one egg, praprika, cumin or cumin seeds, black pepper and any fresh herbs you may have.

4 – mix these ingredients with the breadcrumbs and kidney beans. How much spice you add is totally up to you and your taste buds. I also left out the salt for Joseph but a pinch or so is also welcome. As you mix, using a fork, break up the beans or use a food processor for a finer texture. You could even blend the beans first as a smooth base and add the lumpier ingredients to that, it’s your choice!

5 – add a dusting of flour to help bind and form flattened balls. How many you make is dependant on how big you want the burgers. This mixture made 5 mini burger bites or could have made 2 larger ones.

6 – cook in the oven on a medium heat for 10-15 mins so the veg inside is cooked, then finish in a pan or grill to add colour and crisp to the outside.

I served mine for lunch with a quick tomatoe salsa and sour cream dip but would equally be a good dinner in a bun, pitta or wrap.


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