Dinner

Veggie Bean Burgers is for Dinner.

Veggie Bean Burgers takes 20 minutes to prepare.

Veggie Bean Burgers takes 25 minutes to cook.

Veggie Bean Burgers makes 4 servings.

The ingredients for Veggie Bean Burgers are:

1 tbsp sunflower oil, plus extra for brushing
1 medium onion, roughly chopped 2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
finely grated zest of 1 lemon 400g can of chickpeas, drained and rinsed
400g can of red kidney beans, drained and rinsed
5Og fresh white breadcrumbs
1 heaped tsp flaked sea salt
lemon wedges, for squeezing
freshly ground black pepper

CREAMY MANGO SAUCE
3 tbsp fat-free natural yoghurt
2 tbsp half-fat creme fraiche
2 tsp mango chutney
1/2 tsp fresh lemon juice

Here is how you make Veggie Bean Burgers:

Heat the oil in a medium non-stick pan and gently fry the onion and garlic for 5 minutes until softened, stirring regularly. Stir in the cumin, coriander and lemon zest and cook for 1 minute more, while stirring. Leave to cool for 5 minutes. Preheat the oven to 210c/190f/Gas 6.5Tip the spicy onions into a food processor, add the chickpeas, kidney beans, breadcrumbs, salt and lots of black pepper. Blitz until well combined but not smooth. You want the mixture to have some texture and show small pieces of the beans but to be pureed enough to hold together when rolled. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula until the right consistency is reached, (If there's not enough room in your food processor for all the mixture, blend it in 2 batches.) Tip the mixture into a bowl and adjust the seasoning to taste, then divide it into 8 portions. Roll each portion into a ball and flatten it into a burger shape, just over 1.5cm thick. Place the burgers on a baking tray lightly brushed with oil, then brush them with a little more oil and bake in the oven for 10 minutes. Take the tray out of the oven and gently turn the burgers over with a spatula. Put them back in the oven for another 10 minutes until they're lovely and golden and crunchy on the outside. While the burgers are cooking, make the sauce. Mix the yoghurt, creme fraiche, mango chutney and lemon juice in a small bowl until combined. Serve 2 burgers per person, topped with a little of the mango sauce, a colourful salad on the side and some lemon wedges for squeezing. Keep any leftover burgers in the fridge and use them within a couple of days. You can give them a quick blast in the microwave to take off the chill. Serving Size: Makes 8 burgersNumber of Servings: 4Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Veggie Bean Burgers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 300.3

• Total Fat: 7.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,118.3 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 11.7 g
• Protein: 14.1 g

Veggie Bean Burgers is Asian cuisine.

The dietary needs meet for Veggie Bean Burgers is Vegetarian