Spicy Mexican bean Burgers

Based on the recipe in the SW fakeaways book
Serves 2
1 Tsp Cumin
1 Egg (ff)
1 Slice of 400g wholemeal bread (0.5 Hea/2=0.25 Hea per person)
1 Lemon, zested (s) (sff)
2 Tsp Smoked paprika
400g Red kidney beans (ff)
Handful of chives & parsley
S & P
*optional (sweet chilli sauce)
Blitz bread in a food processor, add the beans, paprika, cumin, lemon zest, herbs & the egg.
Lina a flat tray with greaseproof paper, sprayed with frylight, form 4 burgers from the mix, chill in a fridge for as long as possible, ideally overnight.
Preheat the oven to 180C.
Cook for 20 mins, turning over at half time, until golden & crisp.
Serve with salad, (sweet chilli sauce) & lemon wedges.
Credit: Pete’s Recipe Book

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