These burgers are lovely in wholemeal pitta with ketchup and cheese or with mashed avocado.
1 small onion, finely sliced
2-3 cloves of garlic, crushed
½ fresh red chilli, finely diced
1 tsp of ground coriander
1 tsp of ground cumin
½ red pepper, finely diced
4 cherry tomatoes or 1 medium sized tomato, finely chopped
240g red kidney beans
240g black-eye beans
1 tbsp wholegrain mustard
1 tbsp tomato puree
fresh chopped coriander (including stalks)
Gently fry the onion, garlic, chilli, cumin and ground coriander over a medium heat for 5 minutes.
Add the diced red pepper and tomato and continue to cook for a further 5 minutes.
Meanwhile, blend the mustard, tomato puree and beans into an almost-smooth paste.
Combine the contents of the frying pan with the bean paste and stir through the fresh coriander.
Form into approximately 15 small burger patties.
Cook in the oven at 180 for 35 minutes.
Serve with salad.
