This nifty recipe will help you to get rid of any leftovers you have hanging around.
- 300 g leftover curry or chilli (it’s worth making extra just for this)
- 100 g cooked brown rice
- 100 g gram (chickpea) flour
- 40 ml vinegar
- 25 g sugar
- 4 medium-size vine tomatoes
- 1 red chilli, sliced
- 4 corn on the cob, to serve
- 4 wholemeal burger buns
- 1 baby gem lettuce
- 1 red onion
- Mix the leftover curry or chilli with the rice and gram flour. Leave to rest for 5 minutes for the moisture to be absorbed.
- Heat a large frying pan on a medium heat and add the vinegar and sugar. Bring to a simmer and, when the sugar has dissolved, add the tomatoes and chilli. Turn up the heat and allow the juice from the tomatoes to reduce until you have a sticky jam and set aside to cool.
- Divide the burger mix into four equal portions and form four patties. Put the patties onto a lined baking sheet and put into the oven on a high temperature to cook. These will start to crisp up and colour. When they have heated through fully, they are ready to serve.
- Cook the corn on the cob in simmering water for 5 minutes.
- Slice and toast the burger buns and place a burger on the bottom half of each bun. Top with the baby gem lettuce and sliced red onion. Put some tomato and chilli jam onto the top half of the bun and top the burgers.
- Serve with the corn on the cobs.
Please note: for our nutritional analysis, we have used 300g of Lentil and bean chilli.
Nutritional analysis per serving (1/4 recipe) - includes 1 corn on the cob per serving
|Kcal||Carbs (g)||Fibre (g)||Protein (g)||Fat (g)||Saturates (g)||Sugars (g)||Salt (g)|