Each serving contains approximately 510 kcal.
Ingredients
Serves 2
Each serving contains approximately 510 kcal.
- 1 small red onion
- 1 courgette
- 1 carrot
- 25g piece red cabbage
- 225g tin kidney beans
- 1 tablespoon rapeseed oil (15g)
- knob of butter (5g)
- 25g fresh breadcrumbs
- 1 teaspoon mild curry paste or power (5g)
- 1 tablespoon crunchy peanut butter (15g) (no added sugar or salt)
- 1 egg yolk
- 2 wholemeal round pitta breads
- salt (optional) and freshly ground black pepper
Method
- Peel and finely chop the red onion. Trim and finely dice the courgette. Peel and coarsely grate the carrot. Finely shred the red cabbage.
- Meanwhile, heat a frying pan over a medium to high heat. Add half the oil with the butter and sauté the onion, courgette and carrots for 5 minutes until softened and just starting to catch a bit of colour. Leave to cool.
- Drain and rinse the kidney beans well under cold running water. Dry well on kitchen paper then roughly mash, still leaving a bit of texture. Stir in the cooled vegetables with the breadcrumbs, curry paste, peanut butter and egg yolk. Season with a pinch of salt (optional) and plenty of pepper and mix well to combine.
- Using slightly wetted hands, shape the mixture into 2 x 10cm patties. Cover and chill for at least 30 minutes (or up to 24 hours) to allow the mixture to firm up.
- When ready to cook, brush the chilled beanburgers with the rest of the oil. Wipe out the frying pan and place over a medium heat. Add the burgers and cook for 5 minutes on each side until heated through and lightly golden.
- Toast the pitta breads on a hot griddle pan for 30 seconds or so on each side, then cut into strips. Place the spicy beanburgers on plates and add a mound of the red cabbage to each one. Arrange the pitta fingers alongside to serve.