Spicy bean burgers
Great on buns, fab with a salad, easy to just defrost in singles or for the whole family.
Nutrition (per serving)
Ingredients
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Five bean salad1 can
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Taco mixed beans1 can
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breadcrumbs1 cup (45 g)
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Grated carrot2 cups (140 g)
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Fajita mix1 tablespoon
Method
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Pour both types of tinned beans into a mixing bowl.
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Add the grated carrot, taco or fajita mix and breadcrumbs and mix well with your hands.
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Tip out the mixture onto a clean flat surface and divide into 6 paddies.
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If cooking straight away, make into thick paddies and cook in a hot frying pan with a small amount of oil.
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Ready for the Freezer
If freezing without cooking first, divide into paddies and freeze in a freezer bag (taking out as much air as possible) and freeze flat on a tray. These burgers can easily break so care is needed when handling.
Freeze along-side a bag of buns, portioned out frozen potato wedges or frozen corn on the cob, for a full meal that’s easy to grab from the freezer
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Ready to Eat
Defrost and cook in frying pan over a medium heat until each side is golden brown and inside is piping hot, usually 4 minutes each side.
