Dale Pinnock’s Bean Burgers With Red Cabbage & Apple Slaw


Bean burgers are still often seen as fit only for vegetarian barbecues, but a good one can be really tasty. With its spices and a lovely slaw, this one is quite special

• 800g tinned mixed beans, drained
• 150g wholemeal breadcrumbs
• 3 teaspoons madras curry paste
• 2 eggs, lightly beaten
• large bunch fresh coriander, roughly chopped
• 2 large apples, cored and grated
• 1 small red cabbage, shredded
• 300g live probiotic yoghurt
• 2 teaspoons mustard seeds
• 4 wholemeal burger buns, toasted, (optional)
• sea salt
• black pepper

1 Put the beans in a bowl and mash them coarsely with a potato masher or a firm fork.
2 Add the breadcrumbs, curry paste, eggs and coriander, season with salt and pepper and stir well.
3 Preheat the grill to high and line a baking tray with kitchen foil. Shape the bean mixture into 4 burger patties, place them on the baking tray and under the hot grill. Grill for 10–15 minutes, turning frequently, until crisp and golden.
4 Meanwhile, make the slaw by mixing the apple and cabbage with the yoghurt and mustard seeds, and season with salt and pepper.
5 Serve the burgers with the slaw, and toasted wholemeal burger buns, if you like.

Recipe courtesy of Dale Pinnock, extracted from The Medicinal Chef: Healthy Every Day


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