Vegetable Recipes - Spicy Beanburgers and Mango Salsa Recipe

Ingredients

Serve 4

• 1 tablespoon sunflower oil

• 1/2 large red onion, finely chopped

• 1 garlic clove, crushed

• 1 teaspoon grated fresh root ginger

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 2 teaspoons chili powder

• 425 g/14 oz can red kidney beans, drained

• 75 g/3 oz fresh whole meal breadcrumbs

• 2 tablespoons chopped coriander sprigs

• 2 tablespoons dark soy sauce

• whole meal flour, to dust

• vegetable oil, for shallow-frying

• salt and pepper

• 4 coriander sprigs, to garnish 

Mango salsa:

• 1/2 small ripe mango, peeled, stoned and finely chopped

• 1 ripe tomato, skinned, deseeded and diced

• 1 red chili, deseeded and finely chopped

• 1 tablespoon chopped coriander leaves

• 1 tablespoon chopped red onion

• 1 tablespoon lime juice

• pinch of sugar

• 1 tablespoon olive oil

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Method:

1. Heat the oil in a frying pan, add the onion, garlic, ginger and spices, and fry for 10 minutes. Remove from the heat and leave to cool slightly.

2. Put the onion mixture into a food processor with the beans, breadcrumbs, coriander and soy sauce and blend until smooth. Season to taste with salt and pepper.

3. To make the salsa, stir all the ingredients together. Cover and set aside for the flavors to develop. With wet hands, form the bean mixture into 8 small burgers and coat lightly in flour.

4. Heat 1 cm/1/2 inch oil in a frying pan and fry the burgers in batches for 2-3 minutes on each side until crisp and golden. Drain on kitchen paper and keep warm while cooking the rest.

5. Serve immediately with a spoonful of salsa, garnished with coriander sprigs.