Monday: Bean burgers with carrot fries
500g carrots, peeled and cut into 1cm-thick fries
2½ tbsp olive oil
5 soft white rolls
1 red onion, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped (optional)
2 x 400g tins kidney beans, drained and rinsed
1 tsp dried oregano
10g fresh flat-leaf parsley, roughly chopped
small leaves from 1/3 round lettuce
¼ cucumber, thinly sliced (optional)
½ x 340g jar pickled cabbage, drained
1. Preheat the oven to gas 7, 220°C, fan 200°C. Put the carrots on a large baking tray, drizzle with ½ tbsp oil and season lightly. Roast for 25-30 mins until tender. Slice 4 rolls in half and put sliced-side up on the tray for the last 5 mins.
2. Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Add the onion, garlic, and chilli, then cook for 5-7 mins until softened. Blitz in a food processor with the beans, oregano, parsley, remaining bread roll and some seasoning until mostly smooth.
3. Shape the mixture into 4 patties, about 2cm thick and 8cm wide. Heat 1 tbsp oil in a frying pan over a medium heat and fry the patties for 5 mins each side or until crisp.
4. Divide the lettuce between the bottom halves of the buns. Top with a patty, cucumber (if using) and cabbage, then the lid. Serve with the fries.