Serves 2

Veggie Beanburgers

Veggie Beanburgers

275 cals per serving


  • 2 tablespoons stock
  • ½ onion, finely chopped
  • 1 carrot, grated
  • ½ red pepper, deseeded and finely chopped
  • 1 garlic clove, crushed (or 1 teaspoon minced/chopped garlic)
  • ½ teaspoon ground coriander
  • ½ teaspoon chilli powder
  • 1 x 200g (7oz) can red kidney beans, drained and rinsed
  • 60g (2oz) fresh soft white breadcrumbs
  • 2 tablespoons chopped coriander
  • freshly ground black pepper
  • 60g (2oz) dried whole wheat breadcrumbs
  • 2 dessertspoons hot salsa
  • lime wedges, to garnish


  1. Preheat the oven to 200°C, gas mark 6.
  2. Heat the stock in a non-stick saucepan over a medium heat. Add the onion, then cover and cook gently for 5 minutes, stirring occasionally. Add the carrot, red pepper and garlic and cook for a further 5 minutes. Add the coriander and chilli powder and stir for 2 minutes, then remove the pan from the heat.
  3. Mash the kidney beans in a bowl and mix in the fresh white breadcrumbs and chopped coriander. Stir in the onion mixture and season with black pepper.
  4. Divide the kidney bean mixture into four equal-sized portions and, using your hands, shape into burgers and coat lightly with the dried whole wheat breadcrumbs.
  5. Place the burgers on non-stick greaseproof paper on a baking tray and bake in the preheated oven for about 10 minutes, until crisp and golden brown on one side, then turn them over and brown the other side.
  6. Serve the hot burgers with a spoonful of hot salsa. Eat with a crisp mixed salad and serve with lime wedges.

This recipe has been created for the LighterLife® Fast diet plan, where for two or three ‘Fast’ days a week, you have four LighterLife® Fast products, then have balanced meals and snacks for the remaining five days which are called ‘smart days.’ The LighterLife Fast® range is available exclusively in Superdrug stores, for information visit

Tagged in