Chilli Bean Sliders

Treat yourself to these spicy, mini burgers. Little hands will love mashing and stirring the slider mix! Load with Sweetcorn salsa and pickled gherkins.

Ingredients

• 2 x 400g (14oz) 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

• 1/2 tsp fine sea salt

• 6 tbsp sunflower oil, for frying

• 8 mini white bread buns (ensure vegan)

• 4 pickled gherkins, sliced

• Sweetcorn salsa (see recipe below), to serve

15 Minute Vegan: On a Budget by Katy Beskow

Directions

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 for 4 minutes on each side, flipping with a spatula.

Serve the sliders in toasted or warmed mini bread buns, with sliced gherkins and a spoonful of sweetcorn salsa.

NOTE: 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.

Sweetcorn Salsa

This two-step salsa brightens up any table! Serve with tortilla chips or veggie chilli, or load into Chilli bean sliders.

Serves 4

Ingredients

• 325g (11oz) canned sweetcorn, drained and rinsed

• 1 red pepper, deseeded and finely diced

• 1 small red onion, peeled and finely chopped

• 2 tomatoes, deseeded and chopped

• Handful of coriander, finely chopped

• Small handful of flat-leaf parsley, finely chopped

• Juice of 1 unwaxed lime

• Generous pinch of smoked sea salt flakes

Directions

In a bowl, combine the sweetcorn, red pepper, onion, tomatoes, coriander, and parsley.

Squeeze over the lime juice and season with smoked salt.

Smoked salt adds a subtle layer of flavour to the salsa, but if you don’t have any available, regular sea salt works fine.