I’ve had mixed results with kidney beans over the years. Of course no self-respecting chilli con carne will step out in public without them, and they do pretty well as the basis of “refried” beans for tortillas, but they have a bland edge that oddly doesn’t always welcome spicing-up in the way that, say, chickpeas or red lentils do. However I think I might have cracked the kidney bean code with this burger recipe….
Tin kidney beans, drained
1 medium sized potato, cubed and pre-cooked.
1 medium sized sweet potato, cubed and pre-cooked.
3 slices wholemeal bread, crusts removed, and crumbled
Dash of garam masala
Half a large courgette, finely chopped
One third a large onion, finely chopped
This should add up to 12 medium-sized individual burgers.
Mix the above, and season with salt and pepper. You should then be able to form them into burger patties that hold together on their own; if not, add an egg or other binding agent to the mixture.
Heat vegetable oil in a frying pan, and fry the burgers, flipping until browned on each side.
Place on plate covered in paper towel, to drain off excess oil, then serve with bread baps and salad etc.