Mexican bean burgers with lime yogurt & salsa

• 份量: 6
• 活動時間: 10 mins
• 總時間: 20 minutes

食材

2 x 400g cans kidney beans, rinsed and drained

100g breadcrumbs

2 tsp mild chilli powder

small bunch coriander, stalks and

leaves chopped

1 egg

200g tub fresh salsa

150ml low-fat natural yogurt

juice 1/2 lime

6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

步驟

1 Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and 1/2 the leaves, egg and 2 tbsp salsa, season to taste, then

mix together well with a fork.

2 Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/180C fan/gas 6 for 20-30 mins until hot through.

3 While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and some black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

筆記

Adapt to make...

Spicy veggie meatballs

Make the mix as before, omitting the coriander, then shape into 16-20 meatballs. Toss with I tbsp oil in a non-stick pan and fry until browned, then pour over 500ml passata mixed with 1 tsp dried oregano, I tsp sugar and some seasoning. Bubble for 10 mins, season, then serve with pasta.