Beanie burgers

Ingreadient:

• 1 large potato (about 285g/10oz), peeled and cut into large chunks
• 400g tin red kidney beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 tsp salt
• ½ tsp dried chilli flakes
• 1 tsp ground cumin
• 1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)
• 3–4 tbsp vegetable oil
• 4 burger buns, cut in half
• 3–4 ripe tomatoes, sliced
• shredded iceberg lettuce
• sauces of your choice, such as mayonnaise, mustard or ketchup (optional)

Direction

1. Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes.
2. In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties.
3. Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned.
4. Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice.