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Ingredients

Method

  • STEP 1

    Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

  • STEP 2

    Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

  • STEP 3

    While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

RECIPE TIPS
SPICY VEGGIE MEATBALLS WITH PASTA

Make the mix as before, omitting the

coriander, then shape into 16-20 meatballs.

Toss with 1 tbsp oil in a non-stick pan and

fry until browned, then pour over 500ml

passata mixed with 1 tsp dried oregano,

1 tsp sugar and some seasoning. Bubble

for 10 mins, season, then serve with pasta.

Recipe from Good Food magazine, April 2009

Goes well with

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A star rating of 4.2 out of 5.120 ratings
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