Kidney Bean and Sweetcorn Burgers

Kidney Bean and Sweetcorn Burgers With Avocado Salsa and Rosemary Potatoes

A really tasty, substantial vegetarian meal. It is possible to have the whole lot prepared and on the table in under an hour. It is the kind of meal for which you are likely to have ingredients for, and if not, everything is very easy to substitute.

Kidney Bean and Sweetcorn Burgers

Ingredients Serves 2-3

  • For the burgers
  • 60ml olive oil
  • 3 spring onions, finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 small courgette, trimmed and finely diced
  • 1 x 400g tin kidney beans, drained and rinsed
  • 1 x 150g tin sweet corn, drained
  • 1 egg yolk
  • 2 tbsp tomato purée
  • 50g breadcrumbs
  • 20g chick pea flour
  • 1/2 tsp curry powder
  • 1-2 tbsp chopped fresh herbs (basil, rosemary and parsley)
  • Salt and pepper
  • Plain flour for dusting
  • For the rosemary potatoes
  • 4 smallish potatoes, cut into 4/6 pieces
  • 30ml olive oil
  • 1 tbsp chopped rosemary
  • 3-4 garlic cloves, whole and unpeeled
  • Salt and pepper
  • For the salsa
  • 2 ripe tomatoes, de-seeded and finely diced
  • 1 small ripe avocado, peeled, de-seeded and diced
  • 1 shallot or 1/4 red onion finely diced
  • 1 tbsp chopped coriander
  • 1 mild green chilli, de-seeded and diced finely
  • 15ml olive oil
  • Salt and pepper


  1. Preheat the oven to 190°C
  2. In the frying pan on a medium heat, add 30ml of the olive oil and cook the onions, garlic and courgette until soft then set aside for a moment
  3. In a food processor, put the kidney beans and sweet corn and pulse on and off for about 20-30 seconds. You don't want a totally smooth paste. Scrape the mixture out and into a mixing bowl
  4. Add the rest of the ingredients together with the courgette mixture, but not the plain flour. Mix well until it comes together like a slightly sticky dough. If it is still too liquid, add a few more breadcrumbs.
  5. In a frying pan, on a medium heat, fry a little tiny bit of the mixture and taste it, adjust the seasoning as necessary. Pop in the fridge for 10 minutes or so
  6. For the potatoes, mix all of the ingredients in a roasting tray and pop in the oven to cook for about 30 minutes
  7. For the salsa, mix all of the ingredients together and leave to one side
  8. Take the burger mixture from the fridge and shape with your hands into 6 little pattie shapes,
  9. Fry the burgers in the rest of the oil on a medium heat for a couple of minutes on each side, then transfer them to the oven for 5 minutes to finish
  10. To serve; place 2 or 3 of the burgers on a plate with some of the potatoes on one side and loads of the salsa spooned over the top

Delicious Mountain Cookbook

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