Bean burgers with salsa

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Serves 6
Prep 20
Cook 20
Packed with the goodness of legumes, these burgers are high in protein, iron and fibre. Serve with fragrant salsa and toasted pita bread.

Description

Packed with the goodness of legumes, these burgers are high in protein, iron and fibre. Serve with fragrant salsa and toasted pita bread.
  • 420g can kidney beans, drained and rinsed
  • 1 small onion, roughly chopped
  • 2 cloves garlic, crushed
  • 1 tbs fresh coriander, chopped
  • ½ tsp ground cumin
  • 1 tsp jalapeno chilli, chopped
  • ½ cup rolled oats
  • 1 egg
  • ½ medium green capsicum, finely diced
  • 2 tbs plain flour
  • 2 tbs canola oil
  • 1 cup lettuce, shredded
Tomato Salsa
  • 1 medium tomato, finely diced
  • 1 small onion, finely diced
  • 1 tbs fresh coriander, chopped
  • 1 tbs fresh mint, chopped
  • ½ tsp ground cumin
  • 1 tbs lemon juice
  • 6 wholemeal mini pita bread, toasted

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  1. Place kidney beans, onion, garlic, coriander, cumin and jalapeno chilli in a food processor and pulse until blended but still coarse. Transfer to a large bowl, add oats, egg and capsicum and mix together well.
  2. Divide mixture into 6 portions and mould each portion into a patty shape using your hands. Roll each patty in  flour and shake off the excess. Heat the oil in a non-stick frying pan, and cook the patties in batches over medium heat for 4 minutes each side, or until golden brown and cooked through.
  3. Mix together the salsa ingredients. Place each patty on a toasted pita bread, add a little shredded lettuce and spoon the tomato salsa over the top.

Nutrition Information