Bean burgers

SERVES 4-6

Ingredients:

1 x 15oz (425g) can aduki beans, drained and rinsed

1 x 15½oz (439g) can chickpeas, drained and rinsed

1 onion, coarsely chopped

6 anchovies in olive oil, drained

1 tbsp coarse-grain mustard

sea salt and freshly ground black pepper

2 large eggs, lightly beaten

2–3 tbsp all-purpose flour, plus extra for dusting

2–3 tbsp vegetable or sunflower oil

Method:

1 Put the drained beans in a food processor, and pulse the machine on and off several times until coarsely chopped. Add the onion, anchovies, and mustard, and season well with salt and pepper. Pulse a few times more. You want the mixture to be well combined, but not pureed. Now add the eggs, and pulse again until blended. Add 2–3 tbsp flour to bind the burgers, and pulse until incorporated.

2 Heat 1 tbsp of the oil in a large nonstick frying pan over medium heat. Once the oil is hot, spoon out a portion of the bean mixture (there is enough to make 6 burgers) and, using well-floured hands, form into a pattyjust before adding to the pan. Working in batches, cook 2 or 3 patties at a time for 4–6 minutes, turning only once, until firm and golden. Add more oil to the pan as needed. Set aside and keep the burgers warm as you cook the remaining patties.

3 Serve each burger inside a bun with crisp lettuce and tomato ketchup.

Cook’s Notes:

Do use the pulse button on the food processor this gives you more control in achieving the consistency you want. Although the mixture is fairly wet to work with, you will need the 2 eggs for binding. If you prefer more texture, just don’t blend the beans as much.

Bean burgers