Kitchen cupboard Kidney bean burgers

Last time I wrote I said I hoped we would be exchanged by the time the next post came around.  Sadly, that wasn't to be.  It does seem likely that we will do by the end of this week.  Then the madness begins - getting everything ready for the big move.  I've mentioned over on the Facebook page that we've been running the cupboards and the freezer down.  We are left with some of the typical things in the freezer - a load of freezer burned rocket lollies, a huge bag of frozen spinach and an unidentified tomato based sauce.

Trying to run things down leads to some interesting combinations.  There was a particularly strange attempt to make macaroni cheese with pizza cheese (it doesn't work at all) and a more successful attempt at these veggie burgers made with an unusual ingredient.  It's based, in part, on Becca's Carrot and white bean cutlets that I mentioned in my previous post.  Sometimes gambles work and this 

Stats: makes four burgers.  Fifteen minutes preparation time, forty-five minutes cooking time.

Ingredients: - 

one grated courgette, squeeze as much of the 'juice' out as you can. 

one 400g tin of kidney beans, drained and rinsed

three black pepper Ryvita

100g grated cheddar

one tablespoon of dijon mustard

two tablespoons of sesame seeds

one egg

tablespoon of coriander - I used frozen this time but fresh is better

Instructions: - 

Preheat the oven to gas mark 5.  Line a baking tray with greaseproof paper.  

Mash the kidney beans roughly, leaving some beans whole.  Use a pestle and mortar or a food processor to turn the Ryvita into crumbs.   

Combine all of the ingredients. 

Divide the mixture into quarters and shape the burgers.  

Enjoy!  Oh... and keep your fingers crossed that I'll have more interesting news to share next week!

Want some other veggie burger options?  Try Cathy's Smoky Mushroom burgers or Emma's Carrot, Coriander and Chickpea burgers!

I'm linking up with Meat free Mondays at Tinned Tomatoes.