2 tbsp olive oil
13 oz (2 x 400 g) tin beans such as haricot, flageolet, kidney or chickpeas, rinsed and drained
1 onion, finely chopped
1 tbsp tomato puree
1 carrot, finely grated
1 egg, beaten
1 green pepper, chopped
2 oz (60 g) dried breadcrumbs
1 garlic clove, crushed
2 oz (60 g) mature cheddar cheese, grated
1/2 tsp ground coriander, salt and freshly ground black pepper
1/2 tsp cumin seeds
1. Preheat the oven to 400°F (200°C).
2. Heat the oil in a frying pan over medium heat. Add the onion and fry gently until soft, about 5 minutes. Add the carrot, green pepper, garlic and spices and cook for a further 5 minutes. Remove from the heat.
3. In a large bowl, mash the beans and tomato puree together with a fork. Mix in the onion mixture, egg, breadcrumbs, cheese and seasoning. Divide the mixture into golf ball-sized portions and shape into patties.
4. Place the burgers on an oiled baking sheet and bake in the oven until crisp, about 25 minutes. Turn the burgers half-way through cooking to crisp both sides.