Curried Pork & Bean Burger

DIGITAL EDITION BONUS

Curried Pork & Bean Burger

Prep 20 mins (plus chilling) • Cook 30 mins • Serves 4

• 2 tsps vegetable oil, plus extra for shallow frying • 1 small onion, finely chopped • 2 garlic cloves, crushed • ½ cup frozen peas • 2 tsps curry powder • 400 g can cannellini beans, rinsed and drained • 250 g pork mince • 1 egg, lightly beaten • ½ cup panko crumbs • 1/3 cup Greek-style yoghurt • 1 tbsp chopped mint • 4 soy and linseed sourdough rolls, split and toasted • 1 cucumber, cut into ribbons • 40 g baby rocket leaves • ½ cup mango chutney

1) In a frying pan, heat oil on medium. Saute onions and garlic for 1 to 2 mins. Add peas and cook 2 to 3 mins. Stir in curry powder and cook, stirring 1 min until aromatic. Cool slightly.

2) In a bowl, mash cannellini beans with a fork. Mix in mince, egg, and onion mixture. Season.

3) Shape mixture into four even-sized flattened patties. Place on tray. Chill for 20 mins.

4) Preheat oven to moderately slow, 160 C. In a large frying pan, heat extra oil on medium.

5) Coat patties in crumbs and cook 2 to 3 mins each side until golden. Transfer to tray and bake 10 to 15 mins. 6 Spread combined yoghurt and mint over base of rolls. Top with cucumber, patty and rocket. Finish with chutney and remaining roll half.

TIP: Panko crumbs are crispier and lighter in texture than regular storebought crumbs.