Double Bean Burgers with Mango Chilli Salsa (v)

I really fancied a bean burger for dinner last night. Not like the horrid mushy ones you get in Burger King, but a nice, solid and healthy treat with a zingy salsa on the side. The recipe I came up with was inspired by this Jamie Oliver one. It’s a doddle to make with a food processor and we managed to get sat down and eating within 30 mins, a win for a working week day eve.

For 4-6 burgers you need
1 can drained black eyed beans
1 can drained chickpeas (tbh you can use whatever beans or lentils you have to hand)
1 onion
1 tsp each ground cumin, coriander, oregano
1/2 tsp chilli flakes
salt and pepper
about 1/2 cup fresh breadcrumbs (I always keep some in the freezer from the scrag ends of bread we haven’t eaten)
1 egg or 1/4 cup water with 2 tbsp veg oil if you’re vegan
Large handful of fresh coriander
Zest of a lemon
Oil for shallow frying
Barms for eating the burgers in and whatever condiments you fancy (ketchup, mustard, mayo etc)

Mango Chilli Salsa
1 ripe mango, diced
1 thai chilli finely sliced
2 tbsp each fresh mint and coriander, roughly chopped
Juice of a lemon
4 spring onions, finely sliced

Put everything apart from the breadcrumbs into a food processor and blitz until half pureed and half chunky. Tip into a bowl and mix in the breadcrumbs. You should have a mix that is able to be formed into burgers. if it’s too wet add a little flour. If it’s too dry add a little water. Form into 4-6 patties and leave in the fridge to chill for 5 mins.

Make the salsa by mixing everything together.

When you’re ready to cook the burgers, put a little oil into a pan and then fry the burgers on a medium heat for 10 mins on each side until nicely browned. Serve in a barm with some home made sweet potato wedges and the mango chilli salsa.

Mango Fool

This works well with canned lychees too. This is another recipe from @deliciousmag August edition.

For 4 portions you need:
400g mango, diced
Grated zest and juice of ½ lime
150ml double cream
2 tsp light brown soft sugar
50ml greek yogurt
1 tbsp toasted desseciated coconut
Coconut biscuits to serve

Blitz the mango and lime juice till smooth. Whip the cream, sugar and yogurt together till thickened. Stir through half the mango mixture. Fold in the rest to make a rippled effect.

Serve in glasses topped with the coconut and with a biscuit on the side.

Chargrilled Mango with Lime Syrup (v)

This is a fabulous way to end an exotic meal. It’s light and cleansing but sweet enough to make you feel like you have had pudding. The syrup is an Antony Worrall Thompson recipe.

For 4 portions you need:
2-3 large, slightly under ripe mangoes
225g caster sugar
8 green cardamom pods, seeds removed and crushed
150ml water
juice 2 limes
2 tbsp grated/pared lime zest or to taste

Make the syrup up in plenty of time to allow the flavours to infuse, and also because the mango takes hardly any time at all to chargrill! Heat the water and sugar with 1 tbsp lime zest over a gentle heat. Allow the sugar to dissolve and then bring to the boil. Simmer for 2-3 mins and then remove from the heat. Fish out the used lime zest and replace with the remaining tbsp zest. Add the juice and leave to infuse.

Peel the mangoes and then cut into wedges. Heat a chargrill pan (or place on the BBQ) and cook for a few mins on each side till browned. Serve with the syrup drizzled over. Heaven!