Burgers but perhaps not as you know them, with kidney beans. Pulses like kidney beans are a great source of protein, fibre & nutrients. They are cost-effective, filling and very easy to use in recipes direct from a can as they are already cooked. You can substitute the kidney beans for other pulses such as butter beans, cannellini beans, black eyed beans or haricot beans. By adding grated courgette or carrot into the mix, you also increase your variety of vegetables.
Method:
To make the chips, wash and scrub the sweet potatoes. Slice into wedges (the thinner the wedges the quicker they will cook).
Place the wedges in a bowl and drizzle on 1 tablespoon oil, salt & pepper to taste and mix well to fully coat the sweet potatoes, pop these onto a baking tray and bake in the oven at 180C for about 20 -30 minutes until cooked. Alternatively, pan fry the wedges on the hob on a low heat until cooked through. To pan fry, make sure you slice them thinly.
For the burger drain the kidney beans well and grate the half courgette/carrot. Add both to a bowl with the smoked paprika, salt and pepper. Finely chop the garlic and add this, too. Mash this mix with a fork to get a coarse texture and mix well.
With your hands, divide the mixture in half and form 2 round ‘burger’ patties. Heat the oil in a frying pan and pan fry the burgers for a few minutes on either side to crisp them up. Serve right away.
