Treat yourself to these spicy, mini burgers. Little hands will love mashing and stirring the slider mix! Load with Sweetcorn salsa and pickled gherkins.
15 Minute Vegan: On a Budget
by Katy Beskow
In a large bowl, mash the chilled kidney beans using a fork (or squeeze in your hands) until just a few beans remain whole. The mixture should be semi-smooth.
Add the yellow pepper, spring onions, coriander, oats, chilli powder, smoked paprika, and sea salt, then stir until everything is combined into a dense mixture.
Heat the oil in a large frying pan over a medium heat. Make eight ball shapes from the bean mixture, then flatten into patties. Carefully place in the hot pan and cook for 4 minutes on each side, flipping with a spatula.
Serve the sliders in toasted or warmed mini bread buns, with sliced gherkins and a spoonful of sweetcorn salsa.
NOTE: Keep the cans of kidney beans refrigerated before use, for a firmer mixture that is less likely to break in the pan.
Suitable for freezing.
This two-step salsa brightens up any table! Serve with tortilla chips or veggie chilli, or load into Chilli bean sliders.
In a bowl, combine the sweetcorn, red pepper, onion, tomatoes, coriander, and parsley.
Squeeze over the lime juice and season with smoked salt.
Smoked salt adds a subtle layer of flavour to the salsa, but if you don’t have any available, regular sea salt works fine.
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Excerpted with permission from 15 Minute Vegan: On A Budget by Katy Beskow, published by Quadrille February 2019.