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Not So Spicy Burgers

I am on a massive health kick at the moment. Being a new mum and working full time I need to make sure that I am consuming healthy food that gives me a slow release of energy.
Last week I was back in the UK to pack the house up, yes it sold and the offer on the new project has been accepted, it is early days yet in the world of house buying many things can come undone  at any stage so I don’t want to jinx it by telling you too much. 
I have many plates in the air at the moment so it is great to be able to prepare a dish that can last for a number of days. This mix made 6 quite substantial burgers so if you don’t have people over you can eat burgers all week. This may sound dull to you but believe me with a full time job and a new baby and no maternity leave eating the same thing repeatedly is the least I have to deal with, you can always change them up with the liberal application of sauce or mustard.
you will need;
400g can flagolet beans 
400g can kidney beans
400g can chick peas 
140g can sweetcorn
2tsp curry powder
6 spring onions
2tsp dried coriander 
salt and pepper 
  1. Whiz half of the flagolet/chick peas and kidney beans together in a food processor. If you do not have one you can simply mash them.
  2. Finely slice the onions and lix those and the rest of the ingredients into the thick bean paste.
  3. Form into 6 patties and chill in the fridge.
  4. Fry in a little oil on a low heat until golden brown on both sides.

February 18, 2014
March 4, 2014



  1. Reply


    February 28, 2014

    Sounds good. Do you only use half the beans in the recipe or do you add the rest after you have mashed them? Thanks.

  2. Reply

    Nicolette Lafonseca-Hargreaves

    March 1, 2014

    Hello, yes you add the rest of the beans to the paste so that they have bite