Vegetable and Bean Burgers

Healthy burgers, crammed with tasty beans, nutty-tasting rice, and homely veggies make a tasteful meal.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  carrot, diced
• 1  onion, sliced
• 1  celery rib, finely sliced
• 1  garlic clove, finely chopped
• 1  small leek, finely sliced
• 6  tablespoons olive oil
• 1 (14 ounce) can kidney beans, washed and drained
• 7  ounces brown rice, boiled
• 1  bunch flat leaf parsley, chopped
• 2  eggs
•  chili oil, for drizzling

Directions

1. Saute the carrot, onion, celery, garlic and leek in 3 tablespoons of the olive oil, until soft - this should take about 5-10 minutes.
2. Add the kidney beans and rice and mash everything together. Scatter over the parsley, and season to taste. Cool a little before shaping the mixture into round patties, about 2 1/2in in diameter and 1/2in thick.
3. Heat a griddle over a medium heat with the remaining olive oil. Fry the vegetable burgers on both sides for about 3-4 minutes on each side, until golden.
4. Bring a pan of salted water to the boil. Break in the egg and poach in simmering water until the white is just set.
5. Place 2 burgers in the centre of each plate and top with a poached egg. Drizzle with chili oil before serving.