| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | French | Ainsley’s m, Ew | 2 | servings |
INGREDIENTS
| 1 | tb | Vegetable oil; (1 to 4) |
| 1 | sm | Onion; finely chopped |
| 2 | Garlic cloves; finely chopped | |
| 1 | sm | Hot red chilli |
| 1 | 400 gram can cannellini beans; drained | |
| 100 | g | Frozen chopped spinach; thawed and squeezed |
| 50 | g | Fresh white breadcrumbs; (about 3 slices |
| ; without crusts) | ||
| 1 | ts | Ground cumin |
| 1 | tb | Chopped fresh coriander |
| Salt and pepper | ||
| Burger buns; tomato and cucumber | ||
| ; slices and shredded | ||
| ; lettuce, Mayonnaise | ||
| ; and French mustard, | ||
| ; to serve | ||
| Kettle chips; to garnish |
INSTRUCTIONS
1 Seed and finely chop the chilli. Heat 1 tbsp oil in a small saucepan and cook the onion, garlic and chilli for five minutes until softened. 2 Mash the beans well and mix with the spinach, breadcrumbs, cumin and coriander. Add the fried onion mixture and stir well together. Season to taste and shape into four round burgers. 3 Grill or shallow fry for a few minutes on each side until crisp and golden. Open the buns and scatter over the lettuce, tomato and cucumber. Place the burgers on top, spoon over the relish, replace the lid and serve. Variation Glamorgan sausages: add diced Cheddar to the mixture and roll into sausage shapes. Coat in flour, egg and breadcrumbs, fry and serve in a hot dog roll with mustard-mayo. Converted by MC_Buster. Per serving: 767 Calories (kcal); 9g Total Fat; (10% calories from fat); 49g Protein; 129g Carbohydrate; 0mg Cholesterol; 73mg Sodium Food Exchanges: 8 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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