Kidney bean burgers with fries

LFHW Scotland - Great Taste, No Waste
One hour +

Burgers from beans! Everyone will love the satisfying flavours of these moreish kidney bean burgers, which can easily be prepped and frozen for future meals. You can easily play around with spice rack favourites too, as the recipe can easily be adapted to incorporate a little smoked paprika or chilli! Chilling the burgers in the fridge for a couple of hours helps them keep their shape when cooking - if you’re in a rush, they can also be placed into the freezer to set for 40 minutes.

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2 tins kidney beans
2 tsp cumin
1 garlic clove, minced
1 onion, finely chopped
2 large carrots, finely grated
1 pack coriander, rinsed, patted dry and finely chopped
a few cherry tomatoes, sliced into quarters
1 bag French fries
1 pack large white baps
salt & pepper
1 tsp chilli flakes, chilli powder, or smoked paprika (optional)
3 or 4 tbsp plain flour
oil for frying
In a small non-stick frying pan add a little oil, the garlic, onions, grated carrots and fry for a couple of minutes until softened. Set aside to cool.
Drain and rinse the kidney beans and place into a large bowl.
Mash well with a fork or potato masher before adding the cooled onion mixture, cumin, salt & pepper, and any extra spices you wish to use.
Season with 1 tsp salt and a generous amount of black pepper. Mix well, and then add in the chopped coriander, gently stirring through.
Add the flour 1 tbsp at a time until the mixture comes together and can be handled.
Shape the mixture into 8 equal sized patties, placing them on a lightly oiled baking sheet or tray.
Place in the fridge to chill for a couple of hours.
Cook the French fries according to packet instructions.
To cook the burgers, heat 1 tbsp oil in a non-stick pan, and fry the burgers for 4-5 minutes on each side, then transfer to the oven for 8 minutes, alongside the fries.
Serve the burgers in the buns with a side of fries, tomatoes, and your favourite sauces.