Katy Beskow’s 15 Minute Vegan: Chilli Bean Sliders

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

Katy Beskow’s 15 Minute Vegan: Chilli Bean Sliders 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. Print This
Serves: 4
Nutrition facts: calories fat
Rating: 3.5/5
( 2 voted )

Ingredients

  • 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.

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