Vegan Bean Burgers | Frylight

Ingredients

• Frylight Rapeseed Oil
• 1 onion, peeled and halved
• 2 cloves garlic
• 1/2 chilli
• 350g black beans
• Handful of parsley
• 1/2 tsp cumin
• 80g breadcrumbs
• 100g white cabbage, finely sliced
• 100g carrots, grated or finely sliced
• 1 tbsp vegan mayo or creme fraiche
• 1 tsp wholegrain mustard
• 4 burger buns
• Rocket and relish for serving
• Put the onions, garlic and chilli into a food processor bowl and pulse so they are roughly chopped. If you don 't have a food processor, you can chop by hand.
• Add the black beans and parsley and blitz again until the mix has a coarse texture, or use a stick blender to blitz the black beans with the onion mix.
• Add the breadcrumbs and cumin, season with salt and pepper and mix together with a spoon until everything is combined.
• Use your hands to form 4 patties from the bean mixture (Top tip ‑ you can spray your palms with a little Frylight to prevent the mixture sticking to your hands). Put aside until you are ready to cook.
• Make the slaw by mixing the cabbage, carrots, mayonnaise, mustard and seasoning together well.
• Heat your oven to 220 °C / 200 °C fan.
• Spray a baking tray with Frylight, place the burgers onto the tray and into the oven for 10 minutes to cook through.