Now here’s a recipe that gives you some great options… I made these burgers on Monday night and had them with cumin spiced potato wedges and I had 4 left over which I put in the fridge and the next day I made a veggieball spaghetti by breaking the left over burgers into 3 and rolling into balls (I’ll do separate recipe for the pasta) it worked an absolute treat, I don’t think I’ve done a veggieball pasta before so I was delighted with how it turned out. The consistency was just right too and so tasty.

Just went shopping in Sainsburys!! I filled my boots, we got some Alpro vanilla yoghurt and it was all I could do not to rip the lid off and scoff it in the middle of the aisle!! Yes, I do like it THAT much. Martin’s dad has strawberries from the garden so I know what I’m having for pudding tonight… I might scrunch up a little ginger snap biscuit to sprinkle over the top… my mouth’s watering just at the thought of it.

I also have my new mp3 that my mum and nan got me for my birthday, just charging it up now, it’s a Sony Walkman but it’s just the earphones that wrap around your head so no other wires and perfect for the gym and for running and swimming as it’s waterproof, can’t wait until it’s charged up, got the new Ministry of Sound Running Trax album, I don’t like all the tracks (I think I’m getting old) but the majority are pretty good, so I’ll give it a go.

Herbed Potato Bean Burgers (vegan & gluten free)
MyInspiration Feel The Difference Range
Makes 12 medium sized burgers – ready in approx. 35 minutes

1 can kidney beans drained and rinsed
1 can white beans drained and rinsed
1 large sweet potato, peeled and chopped
1 medium white potato, peeled and chopped
1/2 cup frozen peas (take out freezer before you start to cook)
2 hot green chillis finely sliced
2 cloves garlic finely sliced
1 onion finely sliced
1 tsp dried Rosemary
1 tbsp dried Thyme
1/2 tsp black pepper
3/4 cup Barley Flour (to make Gluten Free use Gram/buckwheat etc)

Method

In a pan of boiling water add your chopped white and sweet potato and cook for 10 minutes, drain and mash

Preheat oven to 180 degrees celcius (356 degrees Fahrenheit) and line 2 baking trays with parchment

Add the onion, chili, garlic, rosemary, thyme, black pepper and half the white beans and half the kidney beans to a food processor and pulse until smooth (please see note below for firmer burgers)

In a large mixing bowl add the remaining half of the kidney beans and white beans along with the peas and using a potato masher, crush these until well broken down, then add the mixture from the food processor along with the mashed potato and barley flour and mix well together. Remember if the mixture feels too wet add more flour until it becomes more manageable.

Using damp hands, shape the mixture into 12 burgers and place on the parchment paper and cook in the oven for 15 minutes, I turned mine over after 15 minutes and then cooked them on the other side for 5 minutes and they are ready!

* These keep perfectly well covered in the fridge, so you can make a big batch to use for lunch or dinner the next day.

I served these with cumin spiced potato wedges which were lovely, I just got 2 medium white potatoes, peeled and sliced them into wedges, par boiled them for 5 minutes, drained and placed on a non stick baking tray, sprinkled over 1.5 tsps cumin and a 1/2 tsp of black pepper and popped in the oven for 30 minutes, giving them a shake every now and again so they cook evenly.

You could also just serve these in a bun with your favourite sides, or with a fresh salad, or just a can of baked beans if you’re in a hurry!

NOTE: I’ve had a few people comment on the mushiness of the burgers. When I made these they were soft but not fall apart mushy, if you want super firm burgers then try adding 1 tbsp flax seed mixed with 3 tbsp water (egg substitute) and do not add any of the beans to the food processor, just hand mash all the beans instead, this should hopefully avoid any super mushy burgers.