Serves 4, prep time 20 minutes, cooking time 20 minutes
INGREDIENTS
2 tbsp of olive oil
1 red onion, chopped
1 large carrot grated
1 yellow courgette, grated
Zest of a lemon
2 garlic cloves finely chopped
1 tsp of cumin seeds
1 tsp of turmeric
2 tbsp of plain flour
1 can of butter beans, mashed
Salt and pepper
4 burger buns
FOR THE GUACAMOLE
2 ripe avocados
Juice of a lemon
1 shallot chopped
TO SERVE
2 large sliced tomatoes
Handful of rocket leaves
METHOD
Heat oil in a large frying pan over medium heat add the onion, sauté until they start to soften.
Add the dried spices, garlic, lemon zest and season.
Next, add the carrot and courgette, cook for two minutes until they soften. Remove from the heat and allow to cool.
Drain the butter beans place in a bowl, mash with a fork, add to the cooled vegetables, parsley, flour and lemon rind and season.
With your hands mix all the ingredients. Divide the mixture into four and roll in the palm of your hands, flatten.
Place on some baking parchment, dust with some more flour and chill in the fridge.
To make the guacamole: place the avocado into a bowl and the lemon juice, onion and chilli flakes.
Using a fork, mash the ingredients together until smooth in texture.
In a frying or griddle pan, heat the oil over a low heat and cook the patties for around 8-10 on each side, until they are crisp.
Slice and toast the buns and place on a large serving dish.
Add a spoonful of guacamole to each bun, add rocket leaves, the pattie, top with more guacamole and tomato and serve.
