Mexican Beanburgers

1 Tbls tomato puree
2, 400 g cans of mixed beans, drained and rinsed
1 small onion, chopped roughly
2 garlic cloves, chopped
400 g mixed peppers in brine, drained and rinsed
1 red chilli, de-seeded and chopped finely
1 tsp ground cumin
small bunch of parsley, cilantro/coriander, or chives
1 egg, beaten
3 Tbsp plain flour
salt and pepper

To Serve:
4 medium burger buns
salad leaves

*Beware of over processing, as I think it makes it more liquidy. (I think that was my issue when I made it).
*I also used different types of peppers, instead of the "can of mixed peppers in brine", as i couldn't find such a can. Or use jalapenos or green chiles. 400 g is about 14.5 oz (roughly); but err on the side of caution and only use about 4 oz, if using canned peppers.
*If you can find mixed beans, such as 3 bean salad, those work well for the mixed beans.
*

1. Mix the tomato puree to a paste with 1 Tbsp of water and place ina food processor with all the other ingredients except the flour and cooking spray. Whizz to a rough paste
2. using wet hands, shape the mixture into four burgers. Put the flour on a plate and coat the burgers in it. Refrigerate for 30 minutes to allow them to firm up.
3. Heat a large non stick pan and spray with cooking spray. Fry the burgers for about 4 minutes each side until browned and heated through
4. split buns and fill with the burgers and salad leaves. Serve!

Serving Size: 4 - bean burger patties

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIAUN.