Kidney Bean and Sweetcorn Burgers With Avocado Salsa and Rosemary Potatoes
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.
Ingredients Serves 2-3
For the burgers
60ml olive oil
3 spring onions, finely chopped
1 garlic clove, peeled and finely chopped
1 small courgette, trimmed and finely diced
1 x 400g tin kidney beans, drained and rinsed
1 x 150g tin sweet corn, drained
1 egg yolk
2 tbsp tomato puree
50g breadcrumbs
20g chick pea flour
1/2 tsp curry powder
1-2 tbsp chopped fresh herbs (basil, rosemary and parsley)
Salt and pepper
Plain flour for dusting
For the rosemary potatoes
4 smallish potatoes, cut into 4/6 pieces
30ml olive oil
1 tbsp chopped rosemary
3-4 garlic cloves, whole and unpeeled
Salt and pepper
For the salsa
2 ripe tomatoes, de-seeded and finely diced
1 small ripe avocado, peeled, de-seeded and diced
1 shallot or 1/4 red onion finely diced
1 tbsp chopped coriander
1 mild green chilli, de-seeded and diced finely
15ml olive oil
Salt and pepper
Method
Preheat the oven to 190°C
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
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
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.
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
For the potatoes, mix all of the ingredients in a roasting tray and pop in the oven to cook for about 30 minutes
For the salsa, mix all of the ingredients together and leave to one side
Take the burger mixture from the fridge and shape with your hands into 6 little pattie shapes,
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
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
This cookbook was created by Delicious Mountain based on actual recipes used in our chalets. If you try this recipe at home, don't forget to tag us on social media so we can share it with the world.
