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Carrot, Cumin and Kidney Bean Burger

burgerBBQ season is still in full swing but what if you fancy something a little different with a vegetarian twist? Today’s recipe for carrot, cumin and kidney bean burgers comes from a blogger called Jack that we found via greatbritishchefs.com. Amazingly these burgers can be made for a miniscule 9p per burger – great for those on a budget. This proves you don’t need to spend a fortune to make something wonderfully tasty. So whether you cook these on the bbq or under the grill they are definitely worth a try.

If you fancy taking a peek at what else Jack can produce on a shoe string budget then check out her website A Girl Called Jack.

Makes 6 burgers.

Ingredients:

  • 1 large carrot
  • 1 onion, finely chopped
  • Handful of coriander, finely chopped
  • Scant teaspoon of cumin
  • 400g can of kidney beans
  • 2 tbsp of oil
  • 2 tbsp flour

Method:

 

Drain and rinse the kidney beans in cold water to wash away the ‘tinned’ taste. Put in a saucepan and cover with cold water. Bring to the boil, then simmer for ten minutes to soften.
In a separate pan, add the finely chopped onion, grated carrot, cumin and coriander. Drizzle a little oil over and cook gently on a low heat to soften.
When the kidney beans have heated through and softened, drain and add to the carrots and onions. Mash together with a masher or a fork until you have a smooth-ish purée (like a mashed potato consistency). Stir in a heaped teaspoon of flour.
Heat a little oil in a frying pan on a medium heat. With floured hands, shape some of the mixture into a ball, about the size of a golf ball. Place in the oil and flatten gently with a fork to make the burger shape. Cook for a few minutes on one side, before turning over gently. They need to be handled with care while cooking as they can be quite fragile!
When cooked on both sides, serve hot.

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No Responses to 'Carrot, Cumin and Kidney Bean Burger'

  1. Bob says:

    I had a brief look at her site, looks good. I like the idea of frugal cooking – an interesting area to cover. Far too many high end sites and magazines at the moment.

    Must give this recipe a go soon!

  2. I really like the look of this recipe. Jack and Co have done very well for themselves with the frugal cookery:)
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