Nutritional Information

(per serving – 1/4 recipe)

1240kJ / 294kcal
22.4g protein
35.7g carbohydrate, of which 5.6g sugars
4.9g fat, of which 1.6g saturates
8.7g fibre
0.5g sodium, equivalent to 1.2g salt

 

Ingredients

  • 1 small onion, quartered
  • Small can (about 210g) red kidney beans, drained and rinsed
  • 250g lean beef mince
  • Wholemeal breadcrumbs (from 1 slice of bread)
  • 2 tsp mild chilli powder, or to taste
  • 1 egg, beaten
  • 1 tbsp tomato purée

 

  • To serve:
  • 1 extra large tomato, sliced
  • 1 red onion, sliced
  • Lettuce leaves
  • 4 wholemeal rolls

 

Method

1 Chop the onion in a food processor, then add the beans, mince, breadcrumbs, chilli powder, beaten egg and tomato purée, and mix again.

Make leftover bread into breadcrumbs and store in the freezer.

2 Shape the mixture into 4 patties and chill until you’re ready to barbecue.

If you prefer a chunkier texture, mash the beans with a fork or potato masher, chop the onions by hand and then mix with the other ingredients.

3 Barbecue for 5-7 minutes each side.

4 Serve in the rolls, with sliced onion and tomato, and lettuce leaves.

Serve with corn on the cob for a complete meal.

If you enjoyed making this recipe and would like to share your success with others we’d love to hear from you