• 1kg Ripe plantains (about 4 plantains)
  • 800g Black beans, cooked
  • 14g Cornish sea salt
  • 2g Ground black pepper
  • 30g Scotch bonnet or other chilli, seeds removed, chopped (2 scotch bonnets)
  • 4g Dried mixed herbs
  • 8g Coriander, chopped
  • 300g Red onion, finely chopped (1 small/medium red onion)
  • 250g Plain flour
  • 50g Olive oil
  • 800g Sweet potato fries
  • 500g Baby gem lettuce, leaves separated, washed and drained
  • 8 Black burger bunger buns topped linseed 84g (delice de France), split
  • 500g Tomato, thickly sliced (about 4 tomatoes)
  • 450g Avocado, sliced (2 avocados)
  • 350g Sweet chilli sauce
  • 350g Hispi cabbage, sliced super thinly
  • 175g Red cabbage, sliced super thinly
  • 85g Donkey carrots, julienne
  • 150g Pineapple, small diced
  • 100g Cream from tinned coconut milk
  • 7g Table salt
  • 5g Caster sugar
  • 44g Lime juice (1 lime, juiced and zested)
  • 45g Spring onions; sliced at a 45Β° angle (3 spring onions)

Eat With The Earth In Mind

Love a burger but looking to go meat free, try this gorgeous plantain and bean burger with a side of sweet potato fries and slaw


Caribbean plantain & bean burger in a charcoal and linseed bun

  1. Preheat the oven to 180ΒΊC
  2. Place the plantains in a roasting tin and roast for 15 minutes until softened
  3. Leave to cool slightly, then peel and mash with a fork in a large bowl
  4. Add the black beans, salt, black pepper, chilli, mixed herbs, coriander and onion
  5. Mix well then stir in the flour to form a thick, sticky mixture
  6. Divide the mixture into 8 and form into burger shapes
  7. Cover and place in the fridge for 1 hour (this helps them hold their shape when cooking)
  8. Heat the oil in a griddle pan and cook the burgers for 7 minutes on each side until golden brown
  9. To serve, add the lettuce to the bun bases, top with tomato slices and the burgers
  10. Finish with avocado and sweet chilli sauce
  11. Top with the bun lids and serve

Pineapple & coconut slaw

  1. Place the cabbage, carrots, and pineapple in a large bowl
  2. Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly
  3. Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug
  4. Blend it up and add as much coconut milk (or none) as you like
  5. Pour the dressing over the veggies and mix well
  6. Top with sliced green onions and fresh herbs
View more recipes