Spicy bean burgers with lime yogurt & salsa

• kidney beans↗2 x 400g/14oz cans g

  rinsed and drained

• breadcrumb↗100g g
• mild chilli powder2 tsp tsp
• coriandersmall bunch

  stalks and leaves chopped

• egg↗1
• tub fresh salsa↗200g g
• low-fat natural yogurt↗150ml ml
• lime↗juice ½
• wholemeal burger buns↗6

  sliced avocado, sliced red onion and salad leaves, to serve

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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.