Mexican Burger
- 6 lettuce leaves
- 6 wholemeal mini pita breads, toasted
Tomato Salsa
- 1 medium tomato, finely diced
- 1 small onion, finely diced
- 1 tablespoon chopped fresh coriander
- ½ teaspoon cumin
- 1 tablespoon lemon juice
Mexican Patties
- 420g can red kidney beans, rinsed and drained
- 1 small onion, roughly chopped
- 2 cloves garlic, crushed
- 1 tablespoon chopped fresh coriander
- ½ cup rolled oats
- 1 egg
- ½ medium capsicum, finely diced
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- Mix together the salsa ingredients and refrigerate.
- Place kidney beans, onion, garlic and coriander in a food processor and pulse until blended but still coarse.
- Transfer to a large bowl. Add oats, egg and capsicum. Mix together well.
- Divide the mixture into 6 portions and mould each portion into a patty. Coat in flour and shake off any excess.
- Heat the oil in a non-stick frypan. Cook the patties in batches over medium heat for 4 minutes each side, or until golden brown and cooked through.
- Place a lettuce leaf on a toasted pita bread, add pattie and spoon the tomato salsa over the top.
Serves: 6
Preparation time: 20 minutes
Cooking time: 20 minutes