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