Carrot, cumin and kidney bean burger

by Jack Monroe
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Carrot, cumin and kidney bean burger

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.

1
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
2
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
3
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!
4
When cooked on both sides, serve hot
When cooked on both sides, serve hot