Easy bean burgers with potato wedges

This is made possible by BBC Foods!

Ingredients

• 800g/1lb 12oz large potatoes, each cut into 8 wedges
• 2 tbsp vegetable oil, plus 2 tsp
• ½ tsp paprika (optional)
• 150ml/¼ pint soured cream or crème fraîche
• 1 spring onion, trimmed and finely sliced (optional)
• ¼ iceberg lettuce, trimmed and shredded
• 4 seeded burger buns, split
• salt and ground black pepper

For the burgers

• 400g tin red kidney beans, drained
• 2 spring onions, trimmed and finely sliced
• 1 tsp ground cumin
• ½ small lemon, finely grated zest only
• 20g/¾oz plain flour
• ¼ tsp fine salt

Method

Before starting this recipe, make sure to preheat the oven to 220C/200C Fan/Gas 7. Place a large baking tray in there too.

1. Put the potatoes into a bowl and toss with 2 tablespoons of the oil, the paprika, if using, and lots of ground black pepper.

2. Place the potatoes on the tray, skin-side down, using a couple of forks or tongs.

   1. Bake for 20 minutes.

3. Meanwhile, mash the red kidney beans in a bowl or saucepan with a potato masher until as smooth as possible.

4. You need them to form a thick paste. Add the spring onions, cumin, lemon zest, flour and salt.

   1. Season with lots of black pepper.

5. Mix well, then divide into four evenly-sized portions and roll into balls. Flatten each ball into a burger shape, around 15mm/⅝in thick. Take the baking tray out of the oven and add the burgers.

   1. Bake for 10 minutes.

6. Turn the burgers and brush with a little oil to make them extra glossy, then return to the oven for an extra 5 minutes.

7. While the burgers are cooking, make the sauce by mixing the soured cream with the sliced spring onion, if using, and some freshly ground black pepper.

8. Toast the burger buns, or warm them in the oven.

9. Fill each bun with shredded lettuce, topped with the burgers and soured cream sauce. Serve with the potato wedges and extra sauce for dipping.

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