Thick hearty vegan beanie burgers that are full of flavour and perfectly delicious... They are quick and easy to make which is what I look for in a recipe since becoming a mum! I have created this recipe with Slimming World followers in mind but it is also perfect for the WW plan and anyone following a calorie deficit too. Nutritional InformationSlimming World: Syn Free (Use ¼ healthy extra B allowance)Weight Watchers: Coming SoonCalories: 233 Per Burger
Course Lunch, Main Course
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 4
Ingredients
280gPeeled Potato[Cut into cubes]
400gKidney Beans[Drained, washed]
1Red Onion or White Onion[Peeled, diced]
½tspMedium Chilli Powder
½tspMustard Powder
1tspGround Cumin
PinchSalt and Black Pepper
1Wholemeal Bread[Approx 60g, blended into bread crumbs]
Low calorie cooking spray
Instructions
Place the potato in a pan of boiling water and simmer for 10–15 minutes, or until very tender but not breaking apart. Drain and set to one side.
Put the kidney beans in a bowl, use a fork to mash the beans. Add the potatoes and mash both using a potato masher or a fork.
Add salt, pepper, mustard powder, red onion, chilli powder, cumin and bread crumbs. Fold in using a spoon.
Using your hands divide the mixture into 4 balls... you could use scales for this part if you want to be precise for calories etc.
Make each ball into a burger pattie shape.
Spritz a pan with cooking spray and cook the patties over a medium heat, 4 to 5 minutes on each side, flipping half way.
Serve in buns and enjoy.
Air fryer: The patties can be cooked in an air fryer. Pop in to the air fryer basket, set to 180c and cook for 10 minutes. Flip half way through.