Red bean and mushroom burgers with fennel salad

Ingredients

For 1 serving

• Cooked red kidney beans180 g
• Button mushrooms100 g
• Chickpea flour25 g
• Onion30 g
• Paprika1 teaspoon
• Fennel150 g
• Lemon juice1 tablespoon
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

In season: October – March

Method

1. Peel and finely chop the onion; clean the button mushrooms with a damp cloth, trim the earthy end of the stalk and chop them.
2. Put the onion and mushrooms in a dry non-stick frying pan over medium heat and cook for 6 minutes, stirring, until they have released all their water and the pan is dry; leave to cool slightly.
3. Rinse and drain the red kidney beans well, pat them dry and pulse them with the mushrooms, paprika and salt, leaving some texture; add the chickpea flour and mix to a mouldable dough. With wet hands shape two burgers about 2 cm thick.
4. Heat half the oil in the pan over medium heat and cook the burgers for 4 minutes per side, turning them gently with a spatula, until a golden crust forms.
5. Meanwhile wash the fennel, remove any damaged outer layers and the base, slice it very thinly and dress it with the remaining oil, the lemon juice, salt and black pepper.
6. Serve the hot burgers with the fennel salad on the side.