Bean burgers with sweet potato wedges

• Red kidney beans (tin)2 tins
• Sliced wholemeal bread100 g
• Brown onions100 g
• Burger buns4 buns
• Sweet potatoes600 g
• Lettuce1 lettuce
• Tomatoes150 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Cut the sweet potatoes into wedges, toss with a tablespoon of oil and salt on a tray, and roast for 30 minutes, turning halfway.600 g sweet potatoes
2. Blitz or grate the bread into crumbs and finely chop the onion. Drain the kidney beans and mash them in a bowl with a fork until mostly broken down. Mix in the breadcrumbs, the onion, a teaspoon of paprika, salt and pepper. Shape into 4 burgers, pressing firmly.2 tins red kidney beans100 g sliced wholemeal bread100 g brown onions
3. Heat a tablespoon of oil in a frying pan over a medium heat. Fry the burgers for 4 minutes a side until crisp and hot through. Turn them gently: they are softer than meat burgers.
4. Split the buns and fill with the burgers, lettuce and sliced tomato. Serve with the wedges.4 buns1 lettuce150 g tomatoes

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