BBQ bonanza

Spicy Mexican Bean Burger

Serves 6

Spicy Mexican Bean Burgers are not just perfect for a BBQ but also great fake-away. Not only do the patties keep, but it is so welcoming to come home after a day at work, and know that there is something easy to rustle up from the fridge.

• 200g (7 oz) kidney beans
• 2 tbsp olive oil
• 2 medium carrots, grated
• 1 onion, diced
• 1-inch ginger, grated
• 3 tsp cumin, ground
• 3 tsp coriander, ground
• 1 chipotle or other chilli, chopped
• 50g (1.7 oz) flax seeds
• 50g (1.7 oz) oats
• Oil for frying

1 Soak the kidney beans in water for about 24 hours. Periodically, rinse the beans in fresh water.

2 Pressure cook the beans for 30 minutes. Drain and set to one side.

3 Sauté the diced onions in oil, until the onions turn translucent. Place the onions in a food processor with the carrots, ginger, onions and chopped chipotle. Whizz and place in a large bowl.

4 Place in a large bowl with the kidney beans and spices.

5 Once the beans have cooled down, use the food processor to finely mash the kidney beans.

6 Place the flaxseeds and oats in a highspeed blender until fine. Combine into the mixture and leave to rest for 30 minutes before shaping.

7 Using damp hands, shape into 6 patties and chill in the fridge for a couple of hours or overnight.

8 When ready to eat, fry the patties in oil for about 5 minutes each side, until nicely browned on both sides. Alternatively, brush the burgers with oil and place over a BBQ grill and cook until the burgers turn a lush reddish-brown colour.

9 Serve in a bun.

Recipe by Edward Daniel^©. For more recipes see ethivegan.com.

Top Tip:

We suggest you use a food processor to mash the kidney beans, as the potato masher just does not get the fine texture this dish needs.

Simply Barbecued New Potatoes with Tarragon, Peanuts & Chipotle

Serves 4