This recipe came about from a leftover aubergine rolling around in the fridge that desperately needed using up, and one of my storecupboard staples, a can of red kidney beans, was happily on hand to help. Regular readers will know I love a lightly spiced veggie and bean burger – and this one is no exception. I have mine with a good dollop of mango chutney, wedged in a pitta or a bun with a fistful of salad – delicious!
Ingredients (makes four chunky burgers)
4 tbsp oil
1 red chilli or a pinch of dried
1 tsp cumin
400g canned kidney beans
A few sprigs of mint or coriander
1 tbsp flour
First, dice and sauté the aubergine on a medium heat in a tablespoon of oil, with the sliced onion, chilli and cumin.
Meanwhile, boil the kidney beans in a saucepan until very soft…
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