Thursday, 08 October 2015
This recipe goes to show the veggie alternative needn't taste any less delicious than its meat-based counterpart
- If you're serving the burger with potato wedges, get them in the oven first.
- To make the burgers, heat the oil in a frying pan and fry the onion and garlic until soft, then add the cumin and chilli flakes and fry for a minute or so.
- Use a stick blender to blend with half the black beans. Season with salt and pepper.
- Mash the potatoes into the bean mixture, then add the nuts (if using), sweetcorn, the remaining black beans, the egg and fresh breadcrumbs. Leave the mixture to swell while you prepare the accompaniments.
- Blend the avocado with the soured cream; season to taste with salt and garlic.
- Shape the burger mixture into patties and toss in the panko breadcrumbs. Fry in plenty of oil in a frying pan for 4 minutes on each side, turning with care so they don't break up. Serve with the accompaniments.
- 1 small onion, chopped
- 1 garlic clove
- 1 tsp ground cumin
- ¼ tsp chilli flakes
- 400g black beans, drained and rinsed
- Pinch of black pepper
- 2 pinches of salt
- 200g mashed potatoes
- 75g cashew nuts (optional), chopped
- 50g sweetcorn
- 1 egg
- 20g fresh breadcrumbs
- 40g panko breadcrumbs (or standard dried breadcrumbs)
For the dressing:
- 2 avocados, peeled, stoned, cut in chunks
- 100ml soured cream
- Herb seasoning salt (or regular salt)
- 1 garlic clove, crushed
- 4 burger buns
- 1-2 tomatoes
- 1 red onion, sliced
- Green leaves such as spinach
- Roasted potato wedges
This and more great recipes are featured in Very Veggie Family Cookbook by Sarah Ask and Lisa Bjärbo (£14.99, Pavilion Books).