Chilli And Lime Veggie-burger

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 75 g couscous
• 75 ml hot water
• 8 pitted dates, chopped into small pieces
• 1/2 vegetable stock cube
• 400 g red kidney beans
• 2 tablespoons fresh lime juice
• 1 teaspoon lemon juice
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground sweet paprika
• 1 finely chopped garlic clove
• 1 finely chopped small onion
• 1 tablespoon olive oil
• salt and pepper
• 50 g breadcrumbs
• 4 tablespoons flour
• 2 tablespoons olive oil (for frying)

Recipe

• 1 put the dates, couscous, chili powder, ground cardamom, ground paprika, garlic, onion, lime juice, lemon juice salt and pepper and olive oil into a large bowl and mix together.
• 2 mix the vegetable stock in 75ml of hot water and add to the couscous mixture.
• 3 leave the couscous to absorb all the liquid, stirring occasionally. this should take about 15 minutes.
• 4 drain and wash the kidney beans and mash with the back of a spoon or a potato masher.
• 5 when the couscous mixture is ready add the kidney beans and breadcrumbs and mix together well. it should form a dough like mixture.
• 6 divide the mixture into eight balls and dust with a little flour, then form and press into burger shapes.
• 7 shallow fry for about 10 minutes on a medium heat in a little olive oil turning occasionally, or until they are golden brown on both sides.
• 8 serve with vegetables and your favourite sauce. or in a bun with chips of course.
• 9 n.b. the couscous should give the burgers a good firm consistency. however, add more breadcrumbs if the mixture is too liquidy.