Spicy Beanburgers with Salad [NOTE: Recipe edited to correct oversight re preparation of beans and a missing ingredient in the sauce!]
The thing about coming back from holidays (more about that later) is that one goes shopping (at least I do) without actually getting everything needed for eating ordinary meals. Using up what's left in the fridge the last few days before leaving means being out of everything on return, and of course shopping lists for recipes rather assume that you'll have basics, blah blah blah. Well, frankly, I blundered and, not feeling like going out again to shop, I hit the freezer and the few things I had in the fridge to make a quick meal.
Beans? Yes - but only just plain boiled in the freezer. Okay, let's work with that, I said (bored with the whole idea of cooking again after being away and having had the delight of eating other people's food!)
Ingredients (all is approximate and to taste - but you get the idea):
2 cups (you could use 1 can, rinsed and drained) beans (I used my own frozen pino beans) 3 cloves garlic a large stick celery, chopped finely half a carrot, finely chopped or grated (I used a handful of those 'baby' carrots) 2 slices onion, finely chopped a few mushrooms, finely chopped (optional) 2 Tbsp ground coriander seeds, or to taste 1 tsp dried mixed herbs 1 Tbsp paprika, or to taste 1/4 tsp cayenne powder, or to taste 1 tsp ground cumin dash or two of cinnamon (I love cinnamon in things) a few drops of liquid smoke salt and pepper dried wholewheat (or other) crumbs fresh cilantro - divided in two - a handful chopped and more to garnish
Thaw your beans and drain, or drain and rinse your canned beans - then set aside in a large bowl. Saute the vegetables until just soft. Add the spices and flavourings and stir until the vegetables are well coated.
Mash or puree about two-thirds of the beans, so that you have a gooey texture plus some more-or-less whole beans to make it interesting.
Add the vegetable mix to the beans in the bowl, stir, and add enough crumbs to keep everything together.Add the chopped cilantro.
Shape into patties and refrigerate until ready to use.
Spray a pan with a tiny bit of oil and brown the patties nicely.
I added roughly chopped mushrooms to the pan - because I like mushrooms with almost everything.
The Sauce? Use your favourite topping sauce or salsa. I used a mix of lemon juice and equal parts plain horseradish and dijon mustard with a little low-sodium soy. (Mix this to taste.)
Serve with any kind of green or leafy salad. These would also go well as open-faced sandwiches.