Thai bean burger
Butter bean, coconut and peanut patties with red curry paste in a toasted bun
A Thai-flavoured veggie burger: butter beans are blended with fresh coconut, spring onions, coriander, roasted peanuts and red curry paste into coarse patties, shallow-fried until crisp and stacked in toasted buns with lettuce, onion and a little sweet chilli sauce. Filling, crunchy and full of flavour. Serve with a salad or chips.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 6
Ingredients
For the patties
For the topping
Method
0/6 doneStep 1: Blend 14 oz tinned butter beans, ¼ cup fresh coconut, 1 cup spring onions, ½ cup fresh coriander, 2 ½ oz peanuts and 2 tbsp Thai red curry paste to a coarse mixture.
Step 2: Mix in 2 ⅛ oz plain flour, ½ tsp salt and ¼ tsp black pepper.
Step 3: Shape into 6 round patties. Heat 3 tbsp oil in a frying pan over a medium heat and shallow-fry for 3–4 minutes on each side until crisp and golden.
8 minStep 4: Cut 6 plain round burger buns in half and toast them under the grill.
2 minStep 5: On each bottom half place a 12 lettuce leaves leaf and an 1 onion slice, then a patty. Spread a little 6 tsp sweet chilli sauce on the patty.
Step 6: Top with another onion slice and lettuce leaf, cover with the other half of the bun and serve.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 12 g
- Carbs
- 45 g
- Fat
- 17 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does thai bean burger take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of tinned butter beans?
- Cannellini or haricot beans, same amount.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Thai green chicken curry
A weeknight green curry that tastes like a takeaway. Frying the paste in the thick top layer of coconut milk wakes up the lemongrass and chilli, and a last-minute balance of fish sauce, lime and a little sugar makes it sing.
Dry chilli tofu
Cubes of tofu coated in seasoned cornflour and fried until crisp, then tossed quickly in a hot wok with sliced white onion, strips of red chilli, green chilli and garlic, and finished with plenty of spring onions. Spicy, crunchy and ready in minutes; serve straight away as a starter or with rice. Like most Thai dishes it is best cooked just before serving, as it doesn't reheat well.
Lychee pudding
A light, no-cook party pudding: chopped lychees mixed with grated crystallised ginger, covered with whipped cream sweetened with icing sugar and more ginger, and decorated with mandarin segments. Fresh, cool and fragrant; chill before serving. Fresh de-seeded lychees work as well as tinned.