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Black eyed bean, feta and herb burgers

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A tasty meat-free burger packed with protein.
Serves
6
Prep
15 minutes
Cook
6 minutes + 30 minutes to chill
Each 86g serving contains (excludes serving suggestion)
KCal
157
Carbs
16.2g
Fibre
0.3g
Protein
8.2g
Fat
5.8g
Saturates
2.70g
Sugars
1.5g
Salt
0.60g
Portion Fruit & Veg
0
Ingredients
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Ingredients
2 tsp olive oil
3 spring onions, finely sliced
400g tin black-eyed beans, drained and rinsed
75g granary breadcrumbs
100g feta cheese, crumbled
2 tbsp mixed fresh herbs, chopped
1 egg, beaten
wholemeal rolls, to serve
salad, red onions and tomato
  1. Heat half the oil in a non-stick frying pan and fry the spring onions for 1–2 minutes, until softened.
  2. Place the black-eyed beans in a large bowl and roughly mash. Stir in the remaining ingredients and combine well.
  3. Divide the mixture into 6 and form each into patties or burgers.
  4. Place on a baking sheet, brush each side with the remaining oil and chill for at least 30 minutes, or until required. Cook for 2–3 minutes on each side on a medium barbecue or grill until cooked through.
  5. Serve in a wholemeal roll and fill with green salad, tomatoes and red onion.
Chefs tips
  • You could use other beans such as kidney beans, cannelini or mixed beans.
  • Add crushed garlic and chilli flakes for extra flavour.
  • Cut the carbs, by enjoying this veggie burger without the bun. 
  • Freezing instructions: Freeze in individually wrapped portions with grease proof paper between each burger. Defrost thoroughly and reheat until piping hot throughout.
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