Bean burgers

INGREDIENTS
400g can aduki beans, drained and rinsed
400g can chickpeas, drained and rinsed
1 onion, roughly chopped
6 salted anchovies in olive oil, drained
1 tbsp wholegrain mustard
salt and freshly ground black pepper
2 eggs
2–3 tbsp plain flour, plus extra for dusting
2–3 tbsp vegetable or sunflower oil, for frying

METHOD
Put the drained beans and chickpeas in a food processor, and pulse several times until the beans are broken up.
Add the onion, anchovies, and mustard to the food processor, and season well with salt and pepper. Pulse again a few times. You want the mixture to be well combined, but not sloppy. Now add the eggs, and pulse again until combined. Add the flour (just enough to bind the burgers), and pulse until incorporated.
Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Once the oil is hot, spoon out a portion of the bean mixture (it makes 6 burgers) and, using lots of flour on your hands, form into a flattened burger before adding to the pan. Fry undisturbed for 2–3 minutes on each side until firm and golden. Cook in batches of 2 or 3 burgers at a time, forming the burgers as you
go, and adding more oil when needed. Serve hot.