This recipe came about from a leftover aubergine rolling around in the fridge that desperately needed using up, and one of my storecupboard staples, a can of red kidney beans, was happily on hand to help. Regular readers will know I love a lightly spiced veggie and bean burger – and this one is no exception. I have mine with a good dollop of mango chutney, wedged in a pitta or a bun with a fistful of salad – delicious!
Ingredients (makes four chunky burgers)
4 tbsp oil
1 Aubergine
1 onion
1 red chilli or a pinch of dried
1 tsp cumin
400g canned kidney beans
A few sprigs of mint or coriander
1 tbsp flour
First, dice and sauté the aubergine on a medium heat in a tablespoon of oil, with the sliced onion, chilli and cumin.
Meanwhile, boil the kidney beans in a saucepan until very soft and starting to split, which usually takes around ten minutes at a simmer.
Drain the kidney beans and add to a mixing bowl with the onions, aubergines, chopped mint and spices, and mash well to combine. Add 2 tablespoons of flour and mix together. (You may need extra flour depending on how ‘wet’ your aubergine was, the mixture should not fall off an overturned spoon).
Refrigerate for at least 30 minutes to bind the mixture together – this stops them turning to mush in the frying pan!
Shape into 4 balls using floured hands, and flatten into the frying or sauté pan with the remaining oil. Cook on a medium heat for 8 minutes on each side.
Serve with pitta breads, or in a roll, or with rice, or home made wedges – however you like!
 
Jack Monroe. Twitter: @BootstrapCook. Facebook: www.facebook.com/agirlcalledjack
 
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