Mexican Beanburgers

Mexican Beanburgers

Serves 4

5 points/serving points plan

Core recipe

2 x 400g cans mixed beans, rinsed and drained
1 small onion, chopped roughly
1 garlic clove, chopped
400g can mixed peppers in brine, rinsed drained and chopped roughly
1 medium red chilli, deseeded and chopped finely
1 tsp ground cumin seeds
2 tbsp Worcestershire sauce
1 tbsp tomato puree, diluted with 1tbsp water
small bunch of fresh parsley, coriander or chives
1 medium egg, beaten

frylight

Put all of top list of ingredients in food processor and whiz to rough paste.  Shape mixture into 4 burgers.  Refrigerate for 30 minutes to allow them to firm up.  Heat a large frying pan and spray with frylight then fry burgers for about 4 minutes each side until browned and heated through.

Mexican Beanburgers

Makes 4

5 points each including bun

Core: Use dried polenta to coat instead of flour

2 x 400g cans mixed beans, rinsed and drained
1 small onion, chopped roughly
1 garlic clove, chopped
400g can mixed peppers in brine, rinsed drained and chopped roughly
1 medium red chilli, deseeded and chopped finely
1 tsp ground cumin seeds
2 tbsp Worcestershire sauce
1 tbsp tomato puree, diluted with 1tbsp water
small bunch of fresh parsley, coriander or chives
1 medium egg, beaten

2tbsp plain white flour
frylight
4 medium burger buns
seasoning
salad leaves to serve

Put all of top list of ingredients in food processor and whiz to rough paste.  Shape mixture into 4 burgers, put the flour on a plate and coat the burgers in it.  Refrigerate for 30 minutes to allow them to firm up.  Heat a large frying pan and spray with frylight then fry burgers for about 4 minutes each side until browned and heated through.  Split buns and fill with burgers and salad leaves and serve.