Happy Cow burgers (Veggie bean patties) and healthy coleslaw

For the burgers:

 1 big bunch coriander

 1 x 400g tin of mixed beans

 200g frozen broad beans

 1/2 tsp cayenne pepper

 1/2 tsp ground cumin

 1/2 tsp ground coriander

 1 lemon

 1 heaped tbps plain flour (or use gluten free flour/wheat flour)

 olive oil

 

For the coleslaw:

 1/2 small white and red cabbage

 1/2 red onion

 4 heaped tblsp fat-free natural yoghurt

 1 heaped tsp wholegrain mustard

 

 

Put the coriander stalks in your food processor (reserving the leaves), then drain the mixed beans and add, along with the broad beans, a pinch of salt & pepper, the cayenne, cumin, coriander, grated lemon zest and flour.

 Whiz until fine & combined, scraping down the sides of the processor if needed.

 Tip the mixture onto a generously flour-dusted board, divide into 4 pieces, then roll each piece into a ball and flatten into a patty about 2.5cm thick, dusting your hands and the burgers with flour as you go.

 Pour 1 tablespoon of olive into the frying pan, followed by the burgers, pressing them down  & flipping them when golden.

 

Swap to grater in the processor, then grate the cabbage and peeled onion and tip into a bowl.

 Chop the coriander leaves and add, with the yoghurt, mustard and the juice of the lemon, then toss and season to taste.

Serve with cucumber, tomato, sweet-chilly corn, Greek feta cheese.

 

You can use these veggie patties as-  for lunch – these happy Cow Burgers are delicious hot or cold. Serve with a great big green salad and a harissa.

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