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Member recipe

Carrot and Bean Burger

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Serves 1 - 6 Pieces

Flavourful, carrot and bean burgers whichvmake a great lunch dish and they are freezable.

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  • 1 onion, finely chopped
  • 15ml vegetable oil
  • 2 cloves garlic, crushed
  • 450g carrots, chopped
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 200ml vegetable stock
  • ground black pepper
  • 1 (400g) can mixed beans, drained
  • 75g fresh wholewheat breadcrumbs
  • 3tbsp chopped fresh coriander or mint
  • a little spray olive oil or brush
  • rolls and salad leaves to serve


    1. In a large pan, heat the oil and then add the onion. Saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for a further 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
    2. Drain the carrots and mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander or mint. Mix well and season to taste and leave to cool.
    3. Divide the mixture into six. Using wet hands, shape each piece into a burger approx 2.5cm/1in thick. The burgers can be chilled at this point if you are not serving them immediately. (Place the burgers on a paper lined baking tray and freeze until solid. Wrap in bags then freeze for up to 3 months. Thaw in a single layer on a baking tray before cooking.)
    4. Preheat the oven to 220C/Fan200C and put a large baking sheet in to preheat. Spray or brush a little oil on both sides of the burgers, place onto the hot baking sheet and bake in the preheated oven for 20-25 mins or until a pale golden colour.

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