I’m picking up the pace on my uni work and most naptimes and sleeptimes are spent writing so I’ve tried to get ahead with some cooking to give myself a head start over the next few weeks. This recipe makes 10 bean burgers for the freezer.
Warm a 400g tin of kidney beans and a 400g tin of cannellini beans for 3-4 minutes and drain. Set aside and grate two large carrots and finely chop three spring onions. Cook the carrots and spring onions gently in some spray oil and a clove of garlic until softened. Mash your beans together with a potato masher or ricer leaving some beans whole but mostly mashed (I prefer not to blend as I like a chunkier texture). Mix together with the veggies and a teaspoon of paprika and season to taste.
Once cool add a tablespoon of flour to bind and scoop out ten portions of the mix, making into a ball with your hands and then flattening to a chunky burger shape onto clingfilm or foil. Parcel up the ten burgers and freeze to enjoy later.