Spicy bean burgers
SkinTrition tip: Avocados are rich in Vitamin E which can help to improve skin elasticity, helping to prevent fine lines and wrinkles
Best kept secret: Adding avocado to a green salad adds Vitamin E and essential fatty acids and helps to improve absorption of phytochemicals from the salad leaves
Preparation time: 15mins
Cooking time: 25-30mins
MAKES 6
1 tbsp olive oil
1 large red onion, finely chopped
2 sticks celery, finely chopped
1 fat clove of garlic, crushed or finely chopped
1 small red chili, de-seeded and finely chopped
2 x 410g cans mixed beans, rinsed and drained
75g Cheddar cheese, grated
1 tsp ground cumin
Salt and freshly ground black pepper to season
Plain flour for dusting
1 egg, beaten
100g fresh white breadcrumbs
2 ripe avocado
4 tomatoes
150ml plain yogurt
Pinch chili powder
Sweet potato wedges to serve
Heat the oil in a non-stick frying pan, add the onions, celery, garlic and chilli and cook over a medium heat for 5 minutes or until soft.
Place the beans in a food processor and pulse until almost smooth. Add the onion mixture along with the cheese, cumin and seasoning to taste. Mix well.
Turn the mixture on to a floured work-surface and shape into six burgers. Transfer to the fridge and chill for 30 minutes
Dip the burgers into the beaten egg, then carefully coat in breadcrumbs. Place on an oiled baking sheet and bake at 200Cmark 6 for 20 minutes
To make the guacamole slice the tomatoes in quarters and remove the seeds and dice the flesh. Remove the stone and the skin from the avocado and mash the flesh with the yogurt. Stir in the tomatoes and chilli.
Serve the bean burgers with potato wedges and guacamole.
Tagged in Recipes