Spicy Bean Burgers with Avocado Salsa

Ingredients

• 1 ½ medium Red Onion
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 2 medium Zucchini
• 2 medium Carrots
• 14 oz Kidney Beans
• 3 ½ oz Cooked Rice
• 1 ½ tsp Harissa Paste
• 1 tbsp Crunchy Peanut Butter
• 3 tbsp Chickpea Flour
• ½ cup Fresh Cilantro
• 1 ¾ oz Sesame Seeds
• ½ Yellow Bell Pepper
• 2 Tomatoes
• 1 large Avocado
• 1 Red Chile
• 2 Lime

1. 1Place the tomatoes in a bowl and pour over boiling water; leave for 1 minute, then drain and peel off the skins with a small sharp knife. Halve the tomatoes, scoop out and discard the seeds, then finely dice the flesh.
2. 2Finely dice the 1/2 small red onion, deseed and finely chop the red chile, and dice the yellow bell pepper. Halve the avocado, remove the stone, scoop out the flesh and finely dice.
3. 3Combine the diced tomato, onion, chile, bell pepper and avocado in a bowl. Pour over the lime juice, stir in half of the chopped cilantro, and season with salt to taste. Cover and refrigerate until ready to serve.
4. 4Finely chop the remaining 1 medium red onion and crush the garlic. Trim the zucchini and carrots and coarsely grate them.
5. 5Heat 1 tablespoon of the olive oil in a large frying pan over medium heat. Add the chopped onion and cook gently for about 5 minutes, until softened and lightly colored at the edges.
6. 6Add the garlic, grated zucchini and carrots to the pan, raise the heat to medium-high and cook for a further 5 minutes, stirring regularly, until the vegetables have softened and most of their liquid has evaporated.
7. 7Stir in the peanut butter and harissa paste, season well, and cook for 2-3 minutes, stirring, until evenly blended with the vegetables. Remove from the heat and let cool for 5-10 minutes.
8. 8Meanwhile, drain and rinse the kidney beans and pulse in a food processor until mostly smooth with a little texture remaining. Transfer to a large mixing bowl.
9. 9Add the cooked rice, chickpea flour, remaining chopped cilantro and the cooled vegetable mixture to the beans. Mix and mash together until well combined and the mixture holds together when pressed; if it feels too wet, add a little extra chickpea flour, 1 tablespoon at a time.
10. 10Shape the mixture into 10 patties, each about 3 tablespoons, 2 inches in diameter and 1 inch thick.
11. 11Scatter the sesame seeds on a flat plate, season lightly and roll each patty in the seeds to coat evenly. Cover with clingfilm and refrigerate for at least 1 hour to firm up.
12. 12Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Cook the patties in batches for about 8-10 minutes, turning once or twice, until golden brown, crisp and heated through (or grill on a preheated BBQ over medium heat for the same time).
13. 13Serve the burgers warm topped with the chilled avocado salsa.