Carrot, Cumin and Kidney Bean Burger

A simple, low-cost veggie burger from Jack Monroe. Soft and earthy — handle with care when frying as they’re fragile. Makes 4 small burgers.

• Serves: 2 (2 burgers each)
• Prep: 10 minutes
• Cook: 30 minutes

Ingredients

• 1 large carrot, grated
• 1 onion, finely chopped
• 1 handful fresh coriander, finely chopped
• 1 tsp ground cumin
• 400g tin red kidney beans
• 2 tbsp oil, plus extra for frying
• 2 tbsp plain flour, plus extra for shaping

Method

1. Cook the beans and veg

1. Drain and rinse the kidney beans400g tin red kidney beans. Place in a saucepan, cover with cold water, bring to the boil, then simmer for 10 minutes to soften. Drain.
2. Meanwhile, heat a little oil in a separate pan over a low heat. Add the onion1 onion, finely chopped, carrot1 large carrot, grated, cumin1 tsp ground cumin, and coriander1 handful fresh coriander, finely chopped and cook gently for 8–10 minutes until softened.

2. Make the patties

1. Add the drained beans to the veg pan and mash everything together with a fork or masher until you have a rough purée (mashed potato consistency).
2. Stir in a heaped teaspoon of flour2 tbsp plain flour, plus extra for shaping to help bind.
3. With floured hands, divide into 4 portions and shape each into a ball, then flatten gently into a burger shape.

3. Fry and serve

1. Heat a little oil in a frying pan over medium heat.
2. Cook the burgers for 3–4 minutes per side, turning carefully — they’re fragile.
3. Serve hot in buns with your choice of toppings.