Beanie
Burgers with Salsa
Serves 2
1½ pts per
serving
Core recipe
Freeze
burgers only
1x 410g can flageolet or haricot beans, rinsed and drained
1 med egg white
1/2 tbsp med curry powder
sald and freshly ground black pepper
4 spring onions, chopped
75g carrot, peeled and grated coarsely
low fat cooking spray
2 tomatoes, diced small
Tip the beans into a food processor, adding the egg white, curry powder and seasoning. Pulse until mixed, but without processing into a smooth paste.
1x 410g can flageolet or haricot beans, rinsed and drained
1 med egg white
1/2 tbsp med curry powder
sald and freshly ground black pepper
4 spring onions, chopped
75g carrot, peeled and grated coarsely
low fat cooking spray
2 tomatoes, diced small
Tip the beans into a food processor, adding the egg white, curry powder and seasoning. Pulse until mixed, but without processing into a smooth paste.
Stir in half the spring onions and all of the grated carrot and mix briefly.
Use damp hands to shape the sticky mix into four burgers.
Lightly coat a non stick frying pan with the low fat cooking spray and fry
the burgers for 5 mins each side over a med heat.
While the burgers are cooking, mix the diced tomatoes with the rest of the
spring onions and seasoning. Serve the salsa spooned over the hot burgers
