Ingredients

1 carrot, diced small
2 tbsp oil
1 onion, chopped small
1 clove garlic, chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried mixed herbs
½ tsp paprika
½ tsp chilli powder
4 oz cooked red kidney beans (half a 400g tin, rinsed and drained)
4 oz cooked chick peas (ditto)
1 tbsp cooked sweetcorn
1 level tbsp flour

Notes

We have had feedback on this recipe from a professional chef, Aryadhara, who tells us: "Experience has shown me that dried beans, soaked overnight and then processed and fried works much better. This of course excludes kidney beans which would be toxic without cooking." Aryadhara also mentioned that tinned sweetcorn tends to explode at high heat - so you may want to miss that out!

Method

Boil the carrot until al dente then drain.

Meanwhile, heat 1 tbsp of the oil in a frying pan and fry the onion and garlic for 5 mins until soft and starting to brown.

Add the herbs, spices and flour, and cook for 1 min, stirring well (don't let the flour burn).

Mash the beans and chick peas with a fork. Mix in the onion mixture, the carrots and sweetcorn and mash some more. Season to taste.

Heat the remaining oil, shape the mixture into 4 burgers and fry for 5 to 6 mins on each side til done.

Serve in a bread roll with lashings of tomato ketchup. Use the left-over beans and chick peas to make bean salad. Delicious!