Mexican Black Bean Burger

800g cooked Black beans, drained

2 handfuls porridge oats

2 tbsp Peanuts

1 Red onion, grated

1 Red chilli, de-seeded and finely chopped

1/2 tsp ground Coriander

1 tsp ground Cumin

1/2 bunch Coriander leaves

zest of 1 Lime

Olive/coconut oil

Spelt flour for dusting

1 tsp Sweet smoked paprika

Put the oats and nuts in a food processor and pulse until coarsely chopped. Add 600g of the beans, onion, chilli, ground coriander, coriander leaves, lime zest and a good drizzle of oil. Pulse until combined.

Add the remaining beans and pulse once or twice so they stay chunky and then transfer to a bowl. Divide into six balls and then flatten into burgers and dust with paprika and flour. Place on a tray and chill for at least an hour. Cook the burgers for 4 -5  mins each side until lightly charred and cooked through. Serve with rocket or green salad.

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