Recipes
Caribbean plantain & bean burger in a charcoal and linseed bun with sweet potato fries and slaw
Ingredients
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1kg Ripe plantains (about 4 plantains)
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800g Black beans, cooked
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14g Cornish sea salt
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2g Ground black pepper
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30g Scotch bonnet or other chilli, seeds removed, chopped (2 scotch bonnets)
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4g Dried mixed herbs
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8g Coriander, chopped
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300g Red onion, finely chopped (1 small/medium red onion)
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250g Plain flour
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50g Olive oil
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800g Sweet potato fries
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500g Baby gem lettuce, leaves separated, washed and drained
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8 Black burger bunger buns topped linseed 84g (delice de France), split
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500g Tomato, thickly sliced (about 4 tomatoes)
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450g Avocado, sliced (2 avocados)
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350g Sweet chilli sauce
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PINEAPPLE AND COCONUT SLAW
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350g Hispi cabbage, sliced super thinly
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175g Red cabbage, sliced super thinly
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85g Donkey carrots, julienne
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150g Pineapple, small diced
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100g Cream from tinned coconut milk
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7g Table salt
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5g Caster sugar
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44g Lime juice (1 lime, juiced and zested)
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45g Spring onions; sliced at a 45° 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 slawMethod
Caribbean plantain & bean burger in a charcoal and linseed bun
- Preheat the oven to 180ºC
- 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 8 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
Pineapple & coconut slaw
- Place the cabbage, carrots, and pineapple in a large bowl
- Separate the solid coconut cream from the coconut milk and warm the coconut cream slightly
- Add the warmed coconut cream, lime juice, salt (if using), and sugar to a blender jug
- Blend it up and add as much coconut milk (or none) as you like
- Pour the dressing over the veggies and mix well
- Top with sliced green onions and fresh herbs
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