2 tins kidney beans
2 tsp cumin
1 garlic clove, minced
1 onion, finely chopped
2 large carrots, finely grated
1 pack coriander, rinsed, patted dry and finely chopped
a few cherry tomatoes, sliced into quarters
1 bag French fries
1 pack large white baps
salt & pepper
1 tsp chilli flakes, chilli powder, or smoked paprika (optional)
3 or 4 tbsp plain flour
oil for frying
In a small non-stick frying pan add a little oil, the garlic, onions, grated carrots and fry for a couple of minutes until softened. Set aside to cool.
Drain and rinse the kidney beans and place into a large bowl.
Mash well with a fork or potato masher before adding the cooled onion mixture, cumin, salt & pepper, and any extra spices you wish to use.
Season with 1 tsp salt and a generous amount of black pepper. Mix well, and then add in the chopped coriander, gently stirring through.
Add the flour 1 tbsp at a time until the mixture comes together and can be handled.
Shape the mixture into 8 equal sized patties, placing them on a lightly oiled baking sheet or tray.
Place in the fridge to chill for a couple of hours.
Cook the French fries according to packet instructions.
To cook the burgers, heat 1 tbsp oil in a non-stick pan, and fry the burgers for 4-5 minutes on each side, then transfer to the oven for 8 minutes, alongside the fries.
Serve the burgers in the buns with a side of fries, tomatoes, and your favourite sauces.