Peri-Peri Beanie Burger

This was my attempt at recreating a Nando's beanie burger for my daughter. Apparently, it didn't taste as good as the Nando's one, but she still enjoyed it.

The recipe is packed full of protein from different sources, so this is a good recipe to fill up growing children and hungry adults alike!

Serves 4-6

• 1 medium onion, finely chopped
• 1 large clove of garlic, crushed
• 1 fresh green chilli, finely chopped
• ½ cup each of frozen peas and sweetcorn
• 2 tsp cumin
• ½ tsp smoked paprika
• ½ tin chickpeas
• ½ tin black eyed beans, or other pulses
• 4 tbsp chopped or coarsely ground pumpkin seeds (or cashew nuts)
• 1 cup of fresh breadcrumbs (about 2 slices of bread)
• 1 egg
• 1 cup mature/sharp Cheddar cheese, grated
• 1-2 tsp fresh or frozen chopped mixed herbs
• Peri-peri sauce to serve

Heat 1 tbsp of oil in a pan. Fry the onion, garlic and chilli on a moderate heat for a few minutes, until softened, but not brown. Add the spices and throw in the peas and sweetcorn. Turn off the heat.

Meanwhile blitz the bread in food processor to make the breadcrumbs. Remove and keep to one side.

Add the chickpeas and beans to the food processor and blend roughly.

Add all of the other ingredients (including the onion and pea mixture) and pulse to blend, so that the mixture still has a chunky texture.

Form into 6 large burgers, using your hands or a burger press.

Chill for half an hour to firm up.

Shallow fry for 4-5 minutes each size, or brush generously with oil and bake or barbecue.
Brush with with peri-peri sauce and serve in a bread roll with salad and potato wedges or fries.

Suitable for freezing before or after cooking.

Vegan version: Omit the egg and cheese. Add just enough breadcrumbs to form a firm mixture.

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