Spicy Bean Quarter Pounders (vegan)

Ingredients

• 1 cup dried breadcrumbs *(see steps 1-3)
• 1 can red kidney beans
• drained
• 1 can garbanzo beans/ chick peas
• drained
• 2 medium carrots
• peeled and chopped
• 1 tbsp olive oil
• 1 yellow onion
• quite finely chopped
• 2 garlic cloves
• crushed
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/4 cup frozen sweetcorn
• defrosted
• 2 tbsp chopped pickled jalapenos
• 4 tbsp canola oil
• for frying
• 4 burger buns

Instructions

1. Heat oven to 110C.
2. Cut crusts off 4 slices of white bread, then put them straight on the oven shelf for 30 munutes until dried out.
3. Crumble bread to make breadcrumbs, you can bash them in a bag or crush them in a bowl using the bottom of a small cup...set aside
4. Cook the carrots for 10 minutes in boiling water, drain and set aside to cool
5. Heat the olive oil in a skillet and fry the onion for 3 minutes until softened
6. Add the garlic and cook for another minute
7. Add cumin, oregano and paprika
8. Allow onion mixture to cool, off the heat
9. Put garbanzo beans and red kudney beans in a large bowl and squash them with a potato masher...you don't need them totally mashed, but mostly.
10. To the beans, add the onion mixture, carrots, sweetcorn, jalapenos and season with salt and black pepper
11. Mix well until the mixture sticks together
12. Take quarters of the mixture, form into burgers, then gently cover them in breadcrumbs and set on a plate
13. Heat the canola oil over a medium heat in a skillet (or two, if necessary...you may need to rinse and wipe dry the skillet you used for the onions)
14. Fry the burgers for 4-5 minutes each side
15. Serve burgers on toasted burger buns with optional toppings: sliced avocado, sliced tomatoes, tomato ketchup or salsa, mayo, extra jalapenos...