Spicy Bean Burgers
100g dried lentils
1 tin, drained, black eyed peas (about 230g)
a red onion, finely chopped (about 140g)
4 ribs celery, finely chopped (about 140g)
1 small carrots, finely chopped (about 100g)
1 small green pepper, finely chopped (about 100g)
3 cloves garlic, crushed
2-3 small red chillis, sliced finely
1 ounce double concentrated tomato puree
2 teaspoons olive oil
salt & pepper to taste
Cook lentils until soft. Drain and mash well with the black eyed peas.
Meanwhile, saute all the onions, celery, carrots, pepper, garlic & chilli in one teaspoon oil until softened and cooked.
Add the cooked vegetables into the bean mash along with the tomato puree. Season highly and mix well.
Form into 9 patties. use the other teaspoon of oil to lightly oil a non-stick frying pan. Cook the burger about 5-7 minutes on either side, until browned. Do not overcook as this will dry them out.
Sorry bean burger photo is a little fogged from heat.
I had three burgers with:
1 tablespoon Tabasco jelly
This is something I bought in Harvey Nichols Food Hall a while back - not as hot as my homemade chilli jam.
100g Cavolo Nero cabbage
I purchased this on one of my recent Waitrose forays - also called "black" cabbage as it is very, very dark green. First time I have had it and so cooked it simply, as per instructions on pack (boiled 8-10 minutes).
Tasted OK, but nothing that special. Nice shaped and coloured leaves; I think they might be nice for stuffing.
1 nice fat vine tomato
Spicy Bean Burger Nutrition Data per serving
Calories (kcal) 89.9
Carbohydrate (g) 13.8
Protein (g) 5.6
Fat (g) 1.6
Fibre (g) 2.9
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