Burger mit Karotten, Kreuzkümmel und Kidneybohnen

Zutaten

• 1 large carrot
• 1 onion, finely chopped
• 1 handful of coriander, finely chopped
• 1 tsp cumin powder
• 400 g of tinned red kidney beans
• 2 tbsp of oil
• 2 tbsp of flour

Zubereitung

1. 1

   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

2. 2

   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

3. 3

   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!

4. 4

   When cooked on both sides, serve hot