Veggie Bean Crispbakes - Recipe

Faced with the rather dull prospect of yet another plate of pasta to accomodate the wife and her vegetarianism, I decided enough was enough. I wanted chicken dammit!

As I was making chicken, spuds and veg for myself, I had to come up with something for toots as I'd be a bad guy if I just gave her a plate of vegetables.

I keep an extensive store-cupboards, so I just grabbed stuff at random and formulated a plan. Quickly, the recipe below came together.

Even if I say so myself, the results are awesome - I have even foregone the chicken since and just made extra crispbakes for me!

Anyway, on with the show...

Ingredients

One drained can of your favourite legume (haricot/pinto/kidney/green lentil etc)
Handful of sweetcorn (I use frozen, but you know, whatever)
One peeled grated carrot
Half an onion - finely chopped
2 Cloves peeled garlic - chopped
Roughly 50G of Grated Cheddar
Dash of Olive Oil
Dash of Henderson's Relish (normal Worcestershire Sauce has anchovies in which wifey doesn't like)
Quarter of a bell pepper, chopped into small finger nail size peices
Large pinch of mixed herbs
1 Veg Stock Cube (use Oxo - it crumbles)
1 Pinch Paprika
2 Tablesppons of rough cornmeal
1 Teaspoon of Cumin
1 Tablespoon of runny honey
1 Tablespoon of Tomato Puree
Salt and Pepper to taste

Also

Fine breadcrumbs

Method

1. Blend or mash the beans in a large bowl
2. Chuck everything else in except for the breadcrumbs
3. Mix thoroughly
4. Divide into four, and make into fat burger shaped patties (if too wet, add more cornmeal)
   
5. Coat in breadcrumbs on all sides
6. Drizzle with olive oil on a baking tray, and bake for 20 mins (200)

Enjoy!