- 1 tin of kidney beans
- 1 onion
- 1 carrot
- 1 teaspoon of ground cumin
- A handful of fresh coriander
- 1 teaspoon of plain flour
- 4 burger buns
Drain and rinse the kidney beans, place them into cold water and bring to the boil for 10 minutes.
Grate the carrot, dice the onion and add oil along with cumin and coriander, and cook until soft
When the kidney beans turn soft, add them to the cooked carrots and onion mix and mash it all up into a puree.
Divide the mixture into four, and make equal-sized burgers.
Fry for a few minutes on each side to give a good colour and tasty crunch to your burgers.
Serve with a toasted bun with lettuce, tomato and a slice of cheese and optionally with a side of sweet-potato fries!
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