20gfresh coriander(stalks and leaves finely chopped)
Place the garlic in a food processor and blitz until finely chopped.
Add the beans, sweetcorn, paprika, cayenne pepper, salt and coriander.
Pulse until the mixture has been combined and some of the corn and beans pureed. You need to avoid the entire mixture becoming a wet mush so only blitz a little.
Transfer to a mixing bowl and stir in the egg and cracker crumbs. The mixture should combine nicely into a workable ‘dough’. This whole process can easily be done in a bowl with a potato masher or fork.
Using wet hands shape into six equal sized patties. Place on a plate and cover with cling film.
Leave to rest in the fridge for 15-20 minutes.
Heat a heavy based frying pan over a medium heat. Add a little olive oil and fry the burgers for about 4 minutes on each side until golden.
Serve in warmed bread rolls with sweet potato wedges, salad, sour cream and guacamole.
This recipe is kindly reproduced here, courtesy of Lily Higgins.