Red kidney bean burgers

Serves 2

Ingredients 

1 small onion, roughly chopped

130g red kidney beans

1/2 clove garlic, crushed

1/2 tsp whole grain mustard

1 tsp soy sauce

1/2 inch piece of ginger, grated

Juice 1/2 lemon

2 tbsp tomato puree

Seasoning

1 egg

100g breadcrumbs

Half a butternut, peeled and cut Into small chunks

Small Bag spinach

100g soft goats cheese

1 tsp balsamic vinegar

Low fat oil spray

Method

1. Preheat the oven to 180 degrees. 

2. For the burgers, add all the ingredients together and whiz in a food processor, don't blitz too much as you still want it to be chunky and then shape into 4 burgers. 

3. Put the butternut on a baking tray and mist with low fat spray and put in the oven for 20 minutes in total, after 5 minutes place the burgers on another tray and cook both for a further 15 minutes. 

4. While they are cooking put the spinach in a bowl, spray with the oil spray and balsamic and crumb the goats cheese over the spinach. When the butternut is cooked, add it to the spinach salad and serve. I had a spare tomato so used that too!