ProPoints Value | 9
Servings | 4
Preparation Time | 15 min
Cooking Time | 25 min
Ingredients
- 2 tsp sunflower oil
- 1 small onion, chopped
- 2 large courgettes, chopped finely
- 1 red pepper, de-seeded and chopped finely
- 2 tbsp chopped fresh thyme
- 3 garlic cloves, chopped
- 400g can cannellini beans, drained and rinsed
- 75g (2 ¾ oz) fresh white breadcrumbs
- 1 small egg, beaten
- To serve:
- 4 x 68g (2 ½ oz) wholemeal rolls, split
- 2 tomatoes, sliced
- Lettuce leaves, such as frisee
- 3 tbsp tomato chutney
Instructions
- Heat half the oil in a large non stick frying pan, add the onion and cook gently for 5 minutes. Add the courgette, pepper, thyme and garlic and cook for a further 10 minutes until perfectly softened.
- Mash the beans with a potato masher and add the vegetable mix. Add the breadcrumbs, egg and some seasoning and combine well. Shape into 4 large burgers, place on a plate and chill for 30 minutes.
- Heat the remaining oil in a large non-stick frying pan and add the burgers. Cook over a medium heat for 10 minutes, turning just once or twice until piping hot and golden brown.
- Toast the cut side of the rolls and divide among 4 plates. Fill each with some tomato, lettuce, a burger and a spoonful of chutney. Top with the remaining roll halves and serve.