On the PULSE

Small but mighty beans and legumes are nutritional powerhouses, packed with protein, fibre and more

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Black bean and carrot burgers

You won’t miss the meat in these flavoursome veggie patties, ready in just 30 mins.

SERVES 4 PREP 25 MINS, PLUS CHILLING COOK 4-6 MINS

• 250g tin black beans, rinsed and drained

• ½tsp smoked paprika

• 1tsp each ground cumin, dried oregano and soy sauce

• 300g carrots, grated

• 1½ bunch spring onions, finely chopped

• 1tbsp Dijon mustard

• 30g ground almonds

• 70g dried breadcrumbs

• 30g parmesan or cheddar, finely grated (optional)

• Vegetable oil, for frying

To serve:

• 4 burger buns, halved

• 1 avocado, 2 tomatoes, 1 red onion, 2 gherkins, 2 pickled beetroot, thinly sliced

• 1 lettuce, leaves separated

• Mayonnaise or hot sauce (optional)

1 Mash the beans with the smoked paprika, cumin, oregano and soy. Add the remaining burger ingredients, season and mix together. Shape into 4 burgers about 2cm thick. Chill for up to 1 hr.

2 Heat a frying pan with a glug of oil. Fry the burgers over a medium heat for 2-3 mins on each side until crisp.

3 Serve in the burger buns with all the fillings and mayonnaise and/or hot sauce, if using.

Per serving: 440 cals, 21g fat, 4g sat fat, 54g carbs