- Fry the onion and garlic in oil until softened. Add a little water if the mixture starts to stick.
- Add the grated carrot, chilli and cumin. Fry for another minute or two, stirring to make sure nothing sticks.
- In a bowl, mash the beans thoroughly with a potato masher. Add the mustard, soy sauce, tomato purée and porridge oats and mix all ingredients together thoroughly. Try to avoid making it into a smooth goo – the burgers need some texture.
- With wet hands, form mix into burgers. If you want the breadcrumb option, dip each burger into the crumbs now. Flatten each one with the back of a wooden spatula or spoon – you can use a cup as a cookie cutter if you want them evenly round.
- If you have time, chill the burgers on a flat tray for 30 minutes – they are easier to cook and keep their shape better.
- Using a little oil or oil spray, heat a non-stick frying pan or wok. Fry the burgers gently for a few minutes on either side until they are brown on the outside and squidgy in the middle. Don’t worry if they fall apart, just squish them back together! Alternatively, bake them in a medium oven for 20-30 minutes, at about 180°C/350ºF/Gas Mark 4.
- Serve with salad and baked potatoes, or on a wholemeal roll with some of the options listed above.
This recipe was created by Garioch Community Kitchen, who promote and raise awareness of healthy eating messages through practical hands-on cookery classes for children and adults.
Hamlyns are delighted to be sponsoring funded places at classes throughout year. Visit their website for details.