Name: Spicy bean burgers with lime yogurt & salsa
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 x 400g/14oz cans kidney beans, rinsed and drained -; 100g breadcrumb -; 2 tsp mild chilli powder -; small bunch coriander, stalks and leaves chopped -; 1 egg -; 200g tub fresh salsa -; 150ml low-fat natural yogurt -; juice ½ lime -; 6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve -

Ingredients for - Spicy bean burgers with lime yogurt & salsa

1. 2 x 400g/14oz cans kidney beans, rinsed and drained

2. 100g breadcrumb

3. 2 tsp mild chilli powder

4. small bunch coriander, stalks and leaves chopped

5. 1 egg

6. 200g tub fresh salsa

7. 150ml low-fat natural yogurt

8. juice ½ lime

9. 6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

How to cook deliciously - Spicy bean burgers with lime yogurt & salsa

1 . Stage

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

2 . Stage

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

3 . Stage

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.