Vegetarian Mexican Burger
OK, so you all know by now that our Mr 5 is a fussy eater. As well as presenting different foods on his plate to encourage him to try them, I also 'hide' them in meals so he is getting variety and a good mix of nutrients. It's not ideal but you do what you can, don't you?
Well, when I came across this recipe at a good friend's cooking club get-together, I really wasn't sure if I could get away with making these for the children. How surprised was I when they were an instant hit! The eldest one topped his burger with cheese and guacamole, and had a side of corn chips - a real Mexican feast! The youngest one opted for a simpler tomato sauce topping.
(You can mix it up a bit: leave out the chilli or substitute with some chilli powder, depending on preferences. I have also replaced the sweetcorn with frozen peas before, and the black beans with 4-bean-mix, as that is what I had to hand. You can omit the egg to make this a vegan burger, but the mix will be slightly more crumblier.)
2 tbsp oil
2 cloves of garlic
2 spring onions
1 1/2 cup of sweetcorn
1 x red chili (optional)
1 tsp cumin seeds
1 x can of black beans, drained and rinsed
2 tsp ground cumin
1/3 tsp of black pepper
2 tbsp of tamari/soy sauce
1 cup of breadcrumbs
1. Fry all the above ingredients (except bread crumbs and egg) in half the oil for a few minutes.
2. Transfer into a food processor, add breadcrumbs and egg. Pulse the ingredients together until well combined.
3. Shape into burgers and fry again till the outside is crispy