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

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

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. Delicious!