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Budget Carrot, Cumin and Kidney Bean Burger

By Jack Monroe •


Continuing our series of posts on whether great food can be cooked on a tight budget. Jack Monroe shows how you can eat healthily with very little money! Discover how she makes delicious bean burgers for only 9p each.

 

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With all the talk of in-vitro and cultured burgers in the news this week, alternative sources of protein to slap between buns are a hot topic.

If you’re a meat eater who wants to eat less meat, a vegetarian or vegan looking for a highly tasty burger for summer BBQ’s or someone who’s simply looking for low budget food - Jack’s carrot, cumin and kidney bean burger is perfect.

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Carrot, Cumin and Kidney Bean Burger

 
Ingredients
(makes 6):
 
1 large carrot, 8p
1 onion, finely chopped, 11p
Handful of coriander, finely chopped, free (window ledge)
Scant teaspoon of cumin, 4p approx (£1.09/46g)
400g can of kidney beans, 21p
2 tbsp of oil, 4p (£4.50/3l)
2 tbsp flour, 6p (65p/1.5kg)
 
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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For more barbecue recipes visit Great British Chefs collection.

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Jack Monroe

Jack Monroe is a 25 year old mum from Southend on Sea, author of 'much more than a cooking blog', A Girl Called Jack. She found accidental fame by blogging recipes created from handouts at her local food bank, and a £10 a week food shop. Winner of the Judges Choice award at the Fortnum And Mason Food& Drink Awards, her first cookbook A Girl Called Jack 100 Delicious Budget Recipes was published by Penguin in March 2014.

 

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