Chilli Bean Sliders With Sweetcorn Salsa

 These mini vegan burgers are so healthy and super easy to make.


2 x 400g cans chilled kidney beans, drained and rinsed
1 yellow pepper, deseeded and finely diced
2 spring onions, finely chopped
A handful of coriander leaves, torn
4 tbsp rolled oats
1 tsp mild chilli powder
1 tsp smoked paprika
½ tsp fine sea salt
6 tbsp sunflower oil, for frying
8 mini white bread buns (ensure vegan)
4 pickled gherkins, sliced
Sweetcorn salsa, to serve (recipe below)

In a large bowl, mash the chilled kidney beans using a fork (or squeeze in your hands) until just a few beans remain whole. The mixture should be semi-smooth.

Add the yellow pepper, spring onions, coriander, oats, chilli powder, smoked paprika, and sea salt, then stir until everything is combined into a dense mixture.

Heat the oil in a large frying pan over medium heat. Make eight ball shapes from the bean mixture, then flatten into patties. Carefully place in the hot pan and cook for 4 minutes on each side, flipping with a spatula.

Serve the sliders in toasted or warmed mini bread buns, with sliced gherkins and a spoonful of sweetcorn salsa.

Sweetcorn Salsa

This two-step salsa brightens up any table! Serve with tortilla chips or veggie chilli, or load into chilli bean sliders.

Serves 4


325g canned sweetcorn, drained and rinsed
1 red pepper, deseeded and finely diced
1 small red onion, peeled and finely chopped
2 tomatoes, deseeded and chopped
Handful of coriander, finely chopped
Small handful of flat-leaf parsley, finely chopped
Juice of 1 unwaxed lime
Generous pinch of smoked sea salt flakes


In a bowl, combine the sweetcorn, red pepper, onion, tomatoes, coriander, and parsley.

Squeeze over the lime juice and season with smoked salt.

This is an edited extract from 15 Minute Vegan: On a Budget by Katy Beskow, published by Hardie Grant Books, $29.99, available in stores nationally. Photographer: © Dan Jones

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