Veggie Burgers with Black Beans and Sweetcorn

• 2 x 400gtins black beans, drained and rinsed
• 160gsweetcorn (frozen and defrosted, or a small tin, drained)
• 1red onion, half finely chopped and half thinly sliced
• 2garlic cloves, finely grated
• 2 tspground cumin
• 2 tspsmoked paprika
• 1egg, beaten
• 80gdried breadcrumbs, plus extra if needed
• 2 tbspolive oil
• fine salt
• black pepper
• 300gwhite cabbage, finely shredded
• 2carrots, coarsely grated
• 150gGreek yoghurt
• 2limes, 1 juiced and 1 cut into wedges
• 20gcoriander, roughly chopped
• 4seeded burger buns, split

Method

1. 1Tip the drained black beans onto a clean tea towel or a double layer of kitchen paper and pat them dry. Wet beans give you a patty that slumps in the pan. Put them in a bowl and mash with a potato masher until mostly smooth with a few whole beans left for texture.
2. 2Add the sweetcorn, the chopped half of the red onion, the garlic, cumin, smoked paprika, egg, breadcrumbs, 1 teaspoon of salt and plenty of black pepper. Mix with your hands until it holds together when squeezed; if it feels sticky, work in another spoonful of breadcrumbs. Shape into 4 patties about 2cm thick and put them in the fridge for 10 minutes so that they firm up and hold their shape in the pan.
3. 3Make the slaw while the patties chill. Toss the cabbage, carrots and the sliced half of the red onion with the yoghurt, the juice of 1 lime, half the coriander and a good pinch of salt. Leave it to sit; the salt softens the cabbage slightly and the lime keeps it sharp.
4. 4Heat the olive oil in a large frying pan over a medium heat. Lay the patties in and cook for 5 minutes on each side, turning only once, until piping hot in the centre and deeply browned and crisp on both faces. Leave them alone between turns: the crust is what holds them together when you lift them.
5. 5Move the patties to a plate, then toast the buns cut side down in the same pan for 1 minute until golden at the edges.
6. 6Build each burger with a patty, a big pile of slaw and the rest of the coriander, with lime wedges for squeezing over. Serve any extra slaw alongside.

Per serving

kcal

641

protein

28.9g

fibre

19.6g

carbs

103.1g

fat

14.5g