Veggie Bean Bakes With Salsa
Delight your taste buds with these tasty and satisfying veggie burgers. Packed with a combination of creamy mashed potatoes, wholesome beans and sweetcorn, and gooey cheddar cheese, these burgers are sure to be a hit. A crispy breadcrumb coating adds a satisfying crunch, while a zesty homemade salsa brings a burst of freshness to each bite. Vegetarian-friendly and easy to make, these burgers make for a delicious and wholesome meal.
— Constant Cookbook
Ingredients
- 400g potatoes , cut into small cubes
- ½ a 400g can mixed beans , rinsed and drained
- 198g can sweetcorn , drained
- 1 bunch spring onions , shredded
- 100g mature cheddar , grated
- 1 egg , beaten
- 50g fresh breadcrumbs (from 2 slices)
- 2 tsp vegetable oil
- 1 tbsp plain flour
- 4 ripe tomatoes , chopped
- 2 tbsp chilli ketchup
Instructions
- Boil the potatoes for 10 mins until tender. Drain, then mash. Heat oven to 220C/200C fan/gas 7. Roughly mash the beans with a fork. Mix with the mashed potato, sweetcorn, half the spring onions, all the cheese and half the egg. Season.
- Toss the breadcrumbs with the oil and seasoning. Put the flour, remaining egg and crumbs onto plates. Take ¼ of the mix, pat into a burger, then dip in the flour, egg and crumbs. Place on a nonstick baking sheet. Repeat to make 4. Can be frozen at this stage. Bake for 15 mins, then grill for 2-3 mins until golden.
- To make the salsa, mix the remaining spring onion with the tomatoes and ketchup. Season and serve on the side.
Cook Time
30M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 384 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 1.78 milligram of sodium
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