Spicy Bean Burgers

Burgers are one area where vegetarian children often feel deprived. These bean burgers can be served with jacket potatoes and peas – or even covered with tomato sauce and served in a bun.

Recipe courtesy of "Organic: Baby and Toddler Cookbook" by Lizzie Vann, copyright 2006. Used by permission of Dorling Kindersley Limited. All rights reserved.

Spicy Bean Burgers

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    2 tbsp olive oil 13 oz (2 x 400 g) tin beans such as haricot, flageolet, kidney or chickpeas, rinsed and drained
    1 onion, finely chopped 1 tbsp tomato puree
    1 carrot, finely grated 1 egg, beaten
    1 green pepper, chopped 2 oz (60 g) dried breadcrumbs
    1 garlic clove, crushed 2 oz (60 g) mature cheddar cheese, grated
    1/2 tsp ground coriander salt and freshly ground black pepper
    1/2 tsp cumin seeds


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 400°F (200°C).

    • 2

      Heat the oil in a frying pan over medium heat. Add the onion and fry gently until soft, about 5 minutes. Add the carrot, green pepper, garlic and spices and cook for a further 5 minutes. Remove from the heat.

    • 3

      In a large bowl, mash the beans and tomato puree together with a fork. Mix in the onion mixture, egg, breadcrumbs, cheese and seasoning. Divide the mixture into golf ball-sized portions and shape into burgers with your hands.

    • 4

      Place the burgers on an oiled baking sheet and bake in the oven until crisp, about 25 minutes. Turn the burgers half-way through cooking to crisp both sides.

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