Treat yourself to these spicy, mini burgers. Little hands will love mashing and stirring the slider mix! Keep the cans of kidney beans refrigerated before use, for a firmer mixture that is less likely to break in the pan. Suitable for freezing.
Katy Beskow's Vegan on a Dime: Chilli Bean Sliders
Print ThisIngredients
- 2 x 400g cans chilled kidney beans,
- drained and rinsed
- 1 yellow pepper, deseeded and finely diced
- 2 spring onions, finely chopped
- Handful of coriander leaves, torn
- 4 tbsp rolled oats
- 1 tsp mild chilli powder
- 1 tsp smoked paprika
- ½ tsp fine sea salt
- 6 tbsp sunflower oil, for frying
- 8 mini white bread buns
- 4 pickled gherkins, sliced
Instructions
In a large bowl, mash the chilled kidney beans using a fork (or squeeze in your hands) until just a few beans remain whole. The mixture should be semi-smooth.
Add the yellow pepper, spring onions, coriander, oats, chilli powder, smoked paprika, and sea salt, then stir until everything is combined into a dense mixture.
Heat the oil in a large frying pan over a medium heat. Make eight ball shapes from the bean mixture, then flatten into patties. Carefully place in the hot pan and cook for4 minutes on each side, flipping with a spatula.
Serve the sliders in toasted or warmed mini bread buns with sliced gherkins.
15 Minute Vegan: On a Budget by Katy Beskow, Quadrille, £15. Photo: Dan Jones.
