Recipe by Liam, 17, Bristol equipment n Chopping board


and knife n Grater n Garlic crusher (or just chop with the knife if


you don’t have one) n Measuring spoons


n Scales n Potato masher or


stick blender n Mixing bowl and


wooden spoon n Frying pan and fish slice


n 1 medium onion, finely chopped n 2 garlic cloves, crushed n 10ml/2tsp olive oil n 1 medium carrot, grated finely n 1


⁄2


These are easy, quick, tasty and cheap! This is a flexible recipe that can easily be changed by using different combinations of beans/lentils and spices/herbs.


1 Fry onion and garlic in oil until softened. Add a little water if mixture starts to stick. 2 Add grated carrot and spices for another minute or two, stirring to make


tsp mild chilli powder (or even less if


you really hate hot spices) n 1 tsp ground cumin n 1 tin rinsed and drained pinto or


kidney beans n 1 tbsp Dijon mustard (milder than


English, so don’t worry) n 1 tbsp soya sauce n 1 tbsp tomato purée n 75g/3oz rolled oats – use either jumbo


or porridge n A little vegetable oil


sure nothing sticks. 3 In a bowl, mash beans thoroughly. 4 Add cooked vegetable and spice mixture to beans. 5 Add mustard, soya sauce, tomato purée and oats. 6 Mix all ingredients thoroughly. 7 If you have time, chill the mixture in the fridge before making into burgers – makes it easier to handle. 8 With wet hands, form mix into burgers. Flatten each one with back of wooden spatula or spoon. (Use a cup as a cookie cutter if you want them evenly round.) 9 Fry gently in oil for a few minutes on either side until they are brown on the outside and squidgy in the middle. Don’t worry if they fall apart, just squish them back together! 10 Serve with salad and baked potatoes, or on a wholemeal roll with a little Plamil vegan mayo, relish and salad.


Makes 6-8 small burgers Preparation/cooking time 50 minutes


5


Bean burgers


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