Carrot, Cumin, Kidney Bean Burger – 9p

I simply want to make these at some point. I’m enjoying looking through Ms Monroes blog. Very awesome website and quite an inspiration woman. I’ll be stealing more recipes when I find them… Muwhahaha. To add to my every expanding list of new things to try. What’s the worst that could happen?

Carrot, Cumin & Kidney Bean Burger, 9p.

With bread bun, perhaps with a bit of egg and bread crumbs and then freeze the leftover burgers for next time.

 

Carrot, Cumin & Kidney Bean Burger, 9p

BY  on APRIL 6, 2013 • ( 151 )

 

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This was today’s lunch – although the burger cost 9p to make (I’ve frozen the other three for days when I get home from work and want something quick and easy!) the salad, bun and chutney probably added another 15p to the meal price. However you could serve this with rice (3p for a 75g portion) or potato wedges (5p per potato) or whatever you like, really..!

Ingredients, makes 4:*

1 carrot, grated, 5p (from a 1.25kg veg pack average 20pcs, £1)
1 onion, finely chopped, 5p (from a 1.25kg veg pack average 20pcs, £1)
Handful of coriander, finely chopped, free (window ledge)
Teaspoon of cumin, 2p approx (80p/46g)
1 can kidney beans, 21p
Splash of oil, 2p (£4.50/3l)
Teaspoon of flour, 1p (65p/1.5kg)

How To:

1. Drain and rinse the kidney beans in cold water to wash away the ‘tinned’ taste. Put in a saucepan and cover with cold water. Bring to the boil, then simmer for ten minutes to soften.

2. In a separate pan, add the finely chopped onion, grated carrot, cumin and coriander. Drizzle a little oil over and cook gently on a low heat to soften.

3. When the kidney beans have heated through and softened, drain and add to the carrots and onions. Mash together with a masher or a fork until you have a smooth-ish purée (like a mashed potato consistency). Stir in a heaped teaspoon of flour.

4. Heat a little oil in a frying pan on a medium heat. With floured hands, shape some of the mixture into a ball, about the size of a golf ball. Place in the oil and flatten gently with a fork to make the burger shape. Cook for a few minutes on one side, before turning over gently. They need to be handled with care while cooking as they can be quite fragile!

5. When cooked on both sides, serve hot.

I had mine on top of half a white muffin (69p for 6) with a little salad and a dollop of mango chutney (80p for a large jar).

Enjoy!

Jack Monroe. Twitter: @MsJackMonroe

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5 responses to “Carrot, Cumin, Kidney Bean Burger – 9p

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