Tex-Mex Veggie Burgers
2 x 400g/14oz cans kidney beans, drained and rinsed
1 x 200g/7oz can sweetcorn kernels, drained
2 tbsp sliced jalapeño peppers
a handful of fresh coriander (cilantro), plus extra to garnish
2 medium (US large) eggs, beaten
50g/2oz/1 cup fresh white breadcrumbs
1 tbsp olive oil
4 seeded burger buns, toasted
1 avocado, peeled and stoned
salt and ground black peppper
soured cream and tomato salsa to serve
1 Put the beans, sweetcorn, peppers and coriander in a food processor and pulse briefly until everything is well combined but still has a rough, chunky texture. Season with salt and pepper.
2 Transfer to a large bowl and stir in the beaten eggs and breadcrumbs. Form into four burger shapes.
3 Heat the oil in a frying pan over a low to medium heat and gently fry the burgers for 8–10 minutes, carefully turning them once, until crisp and golden brown.
4 Serve the burgers in toasted buns. Cut the avocado into thin slices and place on top of the burgers. Add some soured cream and tomato salsa.