Recipe

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• 2 tbsp sunflower oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 250 g mushrooms, finely chopped
• 420 g cannellini beans, drained
• 2 tbsp fresh flat leaf parsley, chopped

• 1 Heat half the oil and cook the onion, garlic, coriander and cumin for 3 - 4 minutes stirring occasionally.
• 2 Add mushrooms and cook for a further 2 minutes.
• 3 Place half the cannellini beans in a processor and pulse to a coarse paste.
• 4 Add the mushroom mix and the remaining beans to the paste along with the parsley; mix well.
• 5 Shape into 4 burgers with floured hands.
• 6 Heat the rest of the oil and fry the burgers for 2 minutes each side.
• 7 Serve with burger buns and ketchup.
• 8 ++++++To Freeze++++++.
• 9 Wrap the uncooked burgers in cling film and foil and freeze for up to 3 months. Defrost completely before cooking.