I love finding ways to make use of leftovers! This is a perfect dish to have littluns help out too! My 3 year old did most of the mashing as we went and helped to shape the burgers are dip them! She was super proud to serve them at dinner time and ate the lot!

Pretty much any combination of left over veggies will work here- something that mashes easily is good like cauliflower or sweet potato etc but veggies that don’t mash can be chopped finely instead and the beans should hold it all together!

Ingredients-

1 tin of butterbeans

Approx 250-300g left over veg (mine consisted of carrots, broccoli and cauliflower but pretty much any combination of soft cooked veg will work!)

1/2 red or yellow pepper

1 small onion

3-4 tablespoons of sweetcorn

1 teaspoon of cumin 

1 teaspoon of onion powder

1 teaspoon of mixed herbs

Salt & pepper

1 small egg

2-3 tablespoons of lemon juice

3-4 tablespoons of Polenta plus more to coat 

Olive oil

Drain the beans and put into a large mixing bowl

Use a potato masher to mash the beans into a paste

Add the cooked veg to the bowl and mash

Finely dice the onion and pepper

Add to the mushed mixture and mix through

Add the sweetcorn and mix in

Add the cumin, onion powder and mixed herbs along with a little salt and plenty of black pepper

Crack an egg in and mix through

Add a squeeze of lemon juice and mix in. If the mixture seems very wet add in a few tablespoons of polenta

Pour 2-3 tablespoons of olive oil onto a baking tray and spread evenly

Grab a handful of the mixture and squish it into a burger shape

Pour some polenta into a wide bowl or onto a plate

Dip the burger in the polenta and flip over to coat both sides

Put the costed burgers onto the oily tray then flip them so both sides get an oil coating. If you have time chill the burgers at this point for at least 30mins (this will help them to hold together when cooking)

Pop into a preheated oven at 180 degrees for 25-30mins

Serve in a burger bun with homemade chips or on its own with beans or salad!