2 tins cooked black beans
finely grated zest 1 lemon
1 teaspoon whole cumin seeds, toasted
¾ cup fresh breadcrumbs
1 teaspoon mild or medium curry powder
2 cloves garlic, crushed
¼ cup finely chopped coriander or flat-leaf parsley
sea salt and freshly ground pepper
olive oil for cooking
sour cream and relish plus any of the following: tomatoes, avocado, spinach or rocket leaves, slow-roasted tomatoes, slices of feta, roasted peppers, zucchini or eggplant, soft goat’s cheese, pesto.
Drain and rinse the beans. Place one tin of beans in a large bowl and the second tin in a food processor with the zest and eggs. Process the beans until smooth then tip into the bowl with the whole beans. Add the remaining ingredients and combine gently but thoroughly with a fork. Season and refrigerate for 30 minutes for the mixture to firm up a little. It will still be quite soft but this gives the burgers a light, rather than a heavy, dense texture.
Form the mixture into 8 x 8 cm burgers. Heat a good splash of olive oil in a non-stick sauté pan over a medium heat and cook the burgers until lightly golden on both sides. Cook in batches if necessary.
Drain on kitchen towels.
To serve: Place two burgers on each plate and top with sour cream and any of the suggested accompaniments. Serve with Sauteed Cauliflower and Rocket Salad if desired.