search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
038 FOOD & DRINK BURGER Black Bean & Watercress


Join the Veganuary revolution with these deliciously healthy and kind-to-the-environment vegan burgers


Serves 2


YOU’LL NEED • Vegetable oil, for frying • 1 small onion, peeled and diced


• 1 red pepper, deseeded and diced


• 2 cloves garlic, peeled and fi nely chopped


• Salt and freshly ground black pepper


• 2 red chillies, deseeded and fi nely chopped (optional)


• 2 x 400g tins black beans • 1 small sweet potato, baked in its jacket until soft


• 50g tinned sweetcorn, drained


• 90g fresh breadcrumbs (roughly 3 slices)


• 1 heaped tsp smoked paprika


• 30g watercress, chopped TO SERVE • 2 x burger buns (dairy and egg free)


• 2 ripe avocadoes (optional) • 4 slices of vegan cheese • Tomato relish


indexmagazine.co.uk


1. Place a large frying pan over a medium heat and add in a splash of oil. When the oil is hot, toss in the onion, red pepper and garlic along with a pinch of salt and the chopped red chillies, if using. Stir-fry for roughly 3 minutes then tip into a bowl and leave to cool. 2. Drain the black beans in a colander and rinse with cold water until it runs clear. Line a tray with a tea towel and tip the beans into the tray, patting the top dry with another tea towel to remove as much water as possible. Place half of the beans into a large bowl and mash well with a fork. 3. Cut the softened sweet potato in half before scooping out the fl esh and adding to the bowl along with the remaining black beans.


4. Add in the onion and pepper mix, sweetcorn, breadcrumbs, paprika and watercress and use your hands to combine everything thoroughly. Season with salt and freshly ground black pepper then, using damp hands to help prevent the mixture sticking, form 4 large patties. Leave to chill in the fridge for at least 30 minutes before cooking. 5. Preheat the oven to 180°C, 350°F, Gas 4. 6. Wipe out the frying pan you used for the onion and pepper mix and return to a medium heat. Add a splash of oil into the pan and once it is hot, use a spatula or slice to carefully place each burger patty into the pan. Fry for 2-3 minutes on each side before placing into the oven for


10 minutes, or until piping hot throughout. 7. Remove the patties from the oven and leave to rest for a minute while you prepare the buns. 8. Slice each bun in half and toast (either under a preheated grill or in the toaster). Peel and slice the avocado. Place a burger on the bottom of each bun, then top with cheese and avocado slices and a good dollop of tomato relish or other sauce of your choice. You could also top the burgers with a variety of fi llings including sliced tomatoes, watercress or sliced red onions.


• For more recipe ideas and to understand the full health benefi ts of watercress, visit watercress. co.uk and thewatercresscompany.com


© Lara Jane Thorpe


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102