Plantain and bean burgers recipe
 100% vegan and 100% flavour! This delicious plant-based burger uses ripe plantain (to get maximum sweetness) mixed with black beans and Caribbean spices. You don’t have to be vegan to love this! Each serving provides 685 kcal, 14g protein, 113g carbohydrates (of which 12g sugars), 16g fat (of which 3g saturates), 16g fibre and 1.9g salt. 2 ripe plantains400g tin black beans, drained and rinsed1 tsp sea salt flakes1 tsp freshly ground black pepper1 Scotch bonnet or other chilli, seeds removed, chopped 1 tsp dried mixed herbs 2 tbsp finely chopped fresh coriander1 red onion, finely chopped250g/9oz plain flour 2 tbsp olive oil 2 ripe plantains 400g tin black beans, drained and rinsed 1 tsp sea salt flakes 1 tsp freshly ground black pepper 1 Scotch bonnet or other chilli, seeds removed, chopped 1 tsp dried mixed herbs 2 tbsp finely chopped fresh coriander 1 red onion, finely chopped 250g/9oz plain flour 2 tbsp olive oil iceberg lettuce, shredded4 vegan burger buns, split1 large tomato, thickly sliced1 avocado, slicedsweet chilli sauce iceberg lettuce, shredded 4 vegan burger buns, split 1 large tomato, thickly sliced 1 avocado, sliced sweet chilli sauce Method Preheat the oven to 200C/180C Fan/Gas 6. Place the plantains in a roasting tin and roast for 15 minutes until softened. Leave to cool slightly, then peel and mash with a fork in a large bowl. Add the black beans, salt, black pepper, chilli, mixed herbs, coriander and onion. Mix well then stir in the flour to form a thick, sticky mixture.Divide the mixture into four and form into burger shapes. Cover and place in the fridge for 1 hour (this helps them hold their shape when cooking).Heat the oil in a griddle pan and cook the burgers for 7 minutes on each side until golden brown.To serve, add the lettuce to the bun bases, top with tomato slices and the burgers. Finish with avocado and sweet chilli sauce. Top with the bun lids and serve. Preheat the oven to 200C/180C Fan/Gas 6. Place the plantains in a roasting tin and roast for 15 minutes until softened. Leave to cool slightly, then peel and mash with a fork in a large bowl. Add the black beans, salt, black pepper, chilli, mixed herbs, coriander and onion. Mix well then stir in the flour to form a thick, sticky mixture. Preheat the oven to 200C/180C Fan/Gas 6. Place the plantains in a roasting tin and roast for 15 minutes until softened. Leave to cool slightly, then peel and mash with a fork in a large bowl. Add the black beans, salt, black pepper, chilli, mixed herbs, coriander and onion. Mix well then stir in the flour to form a thick, sticky mixture. Divide the mixture into four and form into burger shapes. Cover and place in the fridge for 1 hour (this helps them hold their shape when cooking). Divide the mixture into four and form into burger shapes. Cover and place in the fridge for 1 hour (this helps them hold their shape when cooking). Heat the oil in a griddle pan and cook the burgers for 7 minutes on each side until golden brown. Heat the oil in a griddle pan and cook the burgers for 7 minutes on each side until golden brown. To serve, add the lettuce to the bun bases, top with tomato slices and the burgers. Finish with avocado and sweet chilli sauce. Top with the bun lids and serve. To serve, add the lettuce to the bun bases, top with tomato slices and the burgers. Finish with avocado and sweet chilli sauce. Top with the bun lids and serve.