Ingredients:
Serves 4
Serves 4
- 200g corn
- 1 large can butter beans (about 235g drained)
- 200g frozen peas
- 1/2 bunch of fresh coriander (about a handful)
- 75g plain flour, plus extra for dusting
- 1/2 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds
- salt and pepper
- olive oil
- burger buns and salad to serve
Directions:
Place the corn, beans, peas, coriander (stalks and all), flour, cumin and cayenne in a food processor. Season well with salt and pepper, then blitz to a rough paste. Pulse in the sesame and sunflower seeds until combined. Note that if you like a chunkier burger, you can set aside some peas and corn before blending with the food processor, then add them back in just before shaping into patties.
Divide the mixture and shape into 4 equal-sized patties, roughly 2cm thick. Place on a lightly floured tray, turning them in the flour to coat. Firm up in the freezer for 10 minutes, then cook the burgers in 1 tablespoon of oil in a large frying pan on a medium heat for 10 to 12 minutes, or until golden and cooked through, turning halfway.
Adapted from Original Recipe
Divide the mixture and shape into 4 equal-sized patties, roughly 2cm thick. Place on a lightly floured tray, turning them in the flour to coat. Firm up in the freezer for 10 minutes, then cook the burgers in 1 tablespoon of oil in a large frying pan on a medium heat for 10 to 12 minutes, or until golden and cooked through, turning halfway.
Adapted from Original Recipe
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