Easy to prepare, healthy and vegetarian friendly these sun-dried tomato bean burgers are sure to please the whole family.
- 500g broccoli, cut into florets and stalks sliced
- 2 peppers, cut into wide strips
- 300g small mushrooms, halved
- Cooking oil spray
- 2 x 400g tins mixed beans in water, drained and rinsed
- Zest and juice 1 lemon
- 50g sun-dried tomatoes (not in oil), chopped
- Pinch dried chilli flakes
- 1tsp allspice
- 2tbsp plain flour
- 25g fresh coriander, chopped
- 1tbsp olive oil
- 100g half-fat soured cream
- 2tsp hot sweet chilli sauce
- Fresh mint leaves, to garnish (optional)
- Heat the oven to 200°C/fan 180°C/gas 6. Put the broccoli, pepper and mushrooms in a large baking tray. Season with pepper and spray with oil, then bake for 30 min or until soft.
- Meanwhile, put the beans in a food processor with the lemon zest, sun-dried tomatoes, chilli flakes, allspice, flour and coriander. Blend until smooth, scraping down the sides so everything is combined. Using wet hands, divide the bean mixture evenly into 8 burgers, each one about 2cm thick.
- Heat the oil in a large non-stick frying pan over a medium-high heat. Add the burgers and cook for 6–7 min on each side until golden.
- In a small bowl, combine the cream and lemon juice. Spoon over the chilli sauce, then serve alongside the burgers and veg, garnished with fresh mint leaves, if you like.