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Now here's a lunchbox that'll be a real treat on a Friday! Juicy bean burgers are served with a crisp carrot and corn salad for a tasty veggie lunch. Serve with a cheese and tomato purée dipping sauce for a tangy finish. See method
of the reference intake
Preheat the oven to gas 5, 200°C, fan 180°C. In a large bowl, mash the beans until there are no whole beans left but still a little texture. Add the breadcrumbs, spring onions and salad cheese. Mix well and shape into 4 patties. Brush with the oil, transfer to a lined baking tray and bake for 12-15 mins until golden and piping hot.
Meanwhile, mix the sweetcorn, carrot and lettuce with 1 tsp oil and the lime juice. In a small bowl, mix the cheese with the tomato purée and 2 tbsp cold water to make a dipping sauce. Divide the salad and dip between 2 lunchboxes and serve each with 2 bean burgers and a sliced pear, drizzled with the lemon juice.
Cook's tip: Make a batch of burgers to freeze. They’re great for dinner too–just add a bun and bulk up the sides.
Freezing and defrosting guidelines
Freeze uncooked burgers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Easy recipes for kids
Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
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