Recipe tip: This recipe will feed four and will cost you less than £5.
Using pulses instead of mince, and baking potatoes rather than frying them, makes this recipe a cheap, healthy and delicious alternative to burgers and chips.
We’ve suggested using a mixture of kidney beans and chickpeas for colour and nuttiness, but feel free to substitute these for other pulses – berlotti and haricot beans would work just as well.
Serves 4; 20 minutes preparation, 45 minutes cooking time
Ingredients for the chips:
5 large floury potatoes (Maris Piper or King Edward) 1.4-1.6kg
3 tsp paprika
3 tbsp olive oil
Ingredients for the burgers:
1 red onion, finely chopped
Splash of vegetable or grape seed oil
1 x 400g can kidney beans
1 x 400g can chickpeas
50 g breadcrumbs (approx 1 slice of bread)
1 tbsp tomato ketchup
1 tbsp mayonnaise
1 tbsp coriander leaves roughly chopped (optional)
½ tsp Worchester sauce (optional)
½ tsp salt
buns and salad
- Start by making the chips. Preheat the oven to 200ºC (Gas 6) and oil a large baking tray.
- Peel the potatoes and slice into thickish chips. Pat dry with kitchen roll, place in bowl, then sprinkle with paprika.
- Add the olive oil and toss gently until the chips are evenly covered with oil and paprika.
- Place the chips on the baking tray so that they are not touching (use another tray if they don’t all fit).
- Place in the oven for 45 minutes but turn them at 15 minute intervals so that they brown evenly.
- Meanwhile make the beanburgers.
- Heat the oil and fry the onion on a medium heat for about 10 minutes until soft and starting to brown.
- While the onion is cooking, drain the beans and chickpeas into a large mixing bowl.
- Roughly mash with a potato masher or the back of a fork then mix in the other ingredients.
- Shape into burgers and either fry in a small amount of oil or place on greaseproof tray and grill for 5 minutes on either side.