Name: Beany burgers with basil tzatziki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 50g pine nut; 425g can borlotti beans drained and rinsed; 1 small red onion finely chopped; 2 tbsp sundried tomato paste; 85g fresh breadcrumbs; 1 tbsp fresh thyme leaves or 1 tsp dried; 1 egg beaten; sunflower oil for frying; basil tzatziki (see separate recipe); flatbreads, tortilla or pitta breads

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Beany burgers with basil tzatziki

Beany burgers with basil tzatziki

Lesley Waters

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

Plus chilling

A star rating of 4.3 out of 5.23 ratingsRate

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Superhealthy veggie snack, counts as 1 of 5-a-day

Easily doubled

Freezable

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

50g pine nut
425g can borlotti beans

drained and rinsed
1 small red onion

finely chopped
2 tbsp sundried tomato

paste
85g fresh breadcrumbs
1 tbsp fresh thyme

leaves or 1 tsp dried
1 egg

beaten
sunflower oil

for frying

To serve

basil

tzatziki (see separate recipe)
flatbreads, tortilla

or pitta breads

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Nutrition: per serving

kcal350
fat22g
saturates3g
carbs29g
sugars2g
fibre4g
protein11g
salt1g

low

Method

step 1

Place a frying pan over a medium heat and lightly toast the pine nuts for 2-3 mins or until golden. Remove from pan and set to one side.
step 2

Put the borlotti beans into a large bowl and mash well with a potato masher or fork. Add the pine nuts, onion, tomato paste, half the breadcrumbs, the thyme and egg. Season to taste, then gently mix together until the ingredients are thoroughly combined.
step 3

With slightly wet hands, shape the mixture into 4 burgers. Coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for at least 30 mins.
step 4

To cook the burgers: heat a thin layer of sunflower oil in a large frying pan and fry for 3-4 mins each side until golden. Drain on kitchen paper, then serve in warmed flatbreads, tortillas or pittas and spoon over the Basil tzatziki.

Recipe from Good Food magazine, June 2006

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A star rating of 4.3 out of 5.23 ratings

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