I was delighted to be able to use the borlotti beans that we grew on the allotment last year and dried. They cooked loads quicker than supermarket beans too.
The beans were mashed with grated carrot, onion, garlic, chillies, chopped pepper, and some cumin and chilli powder which were fried together until soft.
The mix was chilled, then formed into burger shapes, and dipped in egg and panko crumbs before frying
I made burger buns, topped with sesame to serve them in
and some potato wedges, tossed in semolina and cajun seasoning before oven roasting
The burgers were chilled and fried, then served in the buns with cheese, mustard, tomato slices and gherkins, with the wedges on the side
We made enough to be able to freeze both the buns and the burgers for another meal later in the week.
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