Kidney Bean and Sweetcorn Burgers with Avocado Salsa and Rosemary Potatoes Kidney Bean and Sweetcorn Burgers with Avocado Salsa and Rosemary Potatoes

Kidney Bean and Sweetcorn Burgers With Avocado Salsa and Rosemary Potatoes

Kidney Bean and Sweetcorn Burgers With Avocado Salsa and Rosemary Potatoes Recipe From the Delicious Mountain Chalet Company

A really tasty, substantial vegetarian meal. It is possible to have the whole lot prepared and on the table in under an hour. It is the kind of meal for which you are likely to have ingredients for, and if not, everything is very easy to substitute.

Method


1. Preheat the oven to 190°C

2. In the frying pan on a medium heat, add 30ml of the olive oil and cook the onions, garlic and courgette until soft then set aside for a moment

3. In a food processor, put the kidney beans and sweet corn and pulse on and off for about 20-30 seconds. You don't want a totally smooth paste. Scrape the mixture out and into a mixing bowl

4. Add the rest of the ingredients together with the courgette mixture, but not the plain flour. Mix well until it comes together like a slightly sticky dough. If it is still too liquid, add a few more breadcrumbs.

5. In a frying pan, on a medium heat, fry a little tiny bit of the mixture and taste it, adjust the seasoning as necessary. Pop in the fridge for 10 minutes or so

6. For the potatoes, mix all of the ingredients in a roasting tray and pop in the oven to cook for about 30 minutes





7. For the salsa, mix all of the ingredients together and leave to one side

8. Take the burger mixture from the fridge and shape with your hands into 6 little pattie shapes,

9. Fry the burgers in the rest of the oil on a medium heat for a couple of minutes on each side, then transfer them to the oven for 5 minutes to finish

10. To serve; place 2 or 3 of the burgers on a plate with some of the potatoes on one side and loads of the salsa spooned over the top