Vegan quinoa burger

Ingredients

• 150 g red kidney beans
• 50 g quinoa
• 80 g wholemeal pitta
• 50 g lettuce
• 6 ml olive oil

Method

1. Rinse the quinoa in a sieve, put it in a saucepan with twice its volume of water and a pinch of salt and bring to the boil. Cover and simmer for 12–15 minutes until the water has been absorbed, then spread it out on a plate to cool for a few minutes.
2. Drain and rinse the red kidney beans, pat them dry and mash them well with a fork in a bowl.
3. Add the quinoa to the beans, season with salt and black pepper and mix until it holds together when squeezed. With wet hands, shape into firm burgers about 2 cm thick.
4. Warm the wholemeal pitta in a dry frying pan for 30 seconds on each side, open it into a pocket and wrap in a clean tea towel. Wash, dry and shred the lettuce.
5. Heat the olive oil in the same frying pan over a medium heat. Cook the burgers for 4–5 minutes on each side, turning carefully, until crisp, golden and hot all the way through.
6. Fill each pitta with lettuce and a burger and serve straight away.