spicy veggie beanie burgers

Using up my leftover mash to make these spicy babies. This makes a lot of burgers so I've frozen most of them. Think I'll serve these with salad and homemade salsa.

makes 12 patties

ingredients

2-3 cups leftover mashed potato
1 tin kidney beans rinsed and drained
1 tin chickpeas rinsed and drained
1 red onion finely chopped
2 eggs
1tsp ground corriander
2tsp ground cummin
1tsp ground turmeric
1tsp paprika
1/2tsp mild chilli powder
1tsp ground ginger
salt and pepper to taste
sesame seeds to sprinkle

method

1. puree the chickpeas and kidney beans in a food processor.
2. Put all ingredients except the sesame seeds into a big bowl and mix really really well.
3. Form into palm sized patties and sprinkle each side with about half a teaspoon of sesame seeds and pat until they stick. Put on a non stick baking tray.
4. Cover in clingfilm and refrigerate for an hour, to ensure they set up properly. At this point freeze any you're not going to use immediately.
5. preheat a non stick pan on the hob for a couple of minutes and place them in the pan dry. Cook until a crust forms then turn over and repeat.
6. To finish cooking through put on a baking tray lined with greaseproof and bake in a moderate oven for 15-20 mins until piping hot through.