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Chilli Bean Sliders

Chilli Bean Sliders

Chilli Bean Sliders

Chilli Bean Sliders. Treat yourself to these spicy, mini burgers. Little hands will love mashing and stirring the slider mix! Load with Sweetcorn salsa and pickled gherkins.

Serves 4

2 x 400g (14oz) cans chilled kidney beans, drained and rinsed

1 yellow pepper, deseeded and finely diced

2 spring onions, finely chopped

Handful of coriander leaves, torn

4 tbsp rolled oats

1 tsp mild chilli powder

1 tsp smoked paprika

½ tsp fine sea salt

6 tbsp sunflower oil, for frying

8 mini white bread buns (ensure vegan)

4 pickled gherkins, sliced

 

Keep the cans of kidney beans refrigerated before use, for afirmer mixture that is less likely to break in the pan. Suitable for freezing.

In a large bowl, mash the chilled kidney beans using a fork (or squeeze in your hands) until just a few beans remain whole. The mixture should be semi-smooth.

Add the yellow pepper, spring onions, coriander, oats, chilli powder, smoked paprika, and sea salt, then stir until everything is combined into a dense mixture.

Heat the oil in a large frying pan over a medium heat. Make eight ball shapes from the bean mixture, then flatten into patties. Carefully place in the hot pan and cook for 4 minutes on each side, flipping with a spatula.

Serve the sliders in toasted or warmed mini bread buns, with sliced gherkins.

 

This is an edited extract from 15 Minute Vegan on a Budget by Katy Beskow published by Hardie Grant Books $29.99 and is available in stores nationally. Photographer: © Dan Jones

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