Serves 8 | Prep time: 30 mins | Cooking time: 10 mins Recommended age of child: from one year (but don’t make it too spicy!) Freeze time: 8-10 weeks
Spicy Beanburger
l Olive oil l 1 onion, peeled and chopped l 1 carrot, peeled and grated l ½ green pepper, de-seeded
and chopped l 1 garlic clove, peeled and crushed l Hot chilli powder to taste (optional)
l 1 tsp ground coriander l 2 x 425g/15oz cans red
kidney beans l 50g/2oz soft wholemeal
breadcrumbs l Freshly ground black pepper l 100g/4oz dried wholemeal crumbs
1 Preheat the oven to 200ºC/400ºF/Gas Mark 6 2 Heat 1 tbsp oil in a large saucepan; add the onion and stir. Cover and leave to cook over a moderate heat for 5 minutes, stirring occasionally. 3 Add the carrot, pepper and garlic and cook for a further 5 minutes. 4 Stir in the spices, starting with ¼ teaspoonful of chilli powder if you’re using it and cook for 1-2 minutes, then remove from the heat. 5 Mash the beans and add to the onion mixture, together with the breadcrumbs and seasoning to taste. Mash the mixture together very well at this stage because this is what holds it together. 6 Divide into eight, form into burgers and coat with the dried crumbs. 7 Place on an oiled baking sheet and bake until brown and crisp on one side, then turn over to cook the other side. Drain on kitchen paper and serve hot or warm.
Viva! and Vegetarian & Vegan Foundation 37
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