Butter bean burger with a lemon, dill & garlic yogurt.

Vegetarian.

Makes 5 patties.

I do not advocate counting calories for many reasons but did a very rough nutritional value calculation here. The BNF recommends 0.75g/kg of protein and 30g fibre per day per adult- both are crucial in maintaining a healthy gut microbiota + rebuilding & repairing tissues. The pattie and bun have ~20g protein and ~13g fibre. Without getting too technical this is more than a third of the fibre guideline in one meal (fraction of protein is individual.

Pate (makes 4)

Ingredients: Tin of butterbeans Squeeze of lemon Salt Tsp Paprika Tsp Cumin 50g brown rice (trust meeee) Half red onion 3 tbsp sesame seeds

50g red lentils

200ml water

1 tbsp sesame seeds

gherkins

1 tsp dill

Method: -Cook the rice -Meanwhile fry half a diced red onion in olive oil and add the spices -Add water and red lentils and leave to reduce to a thick mush (you may need to add more water depending on the lentils) -Allow the mix to cool

-Put the butterbeans, rice, red lentil mix, salt and lemon juice in a blender (If you still have lumps that’s ok) -Shape into pates and pop in the fridge to further solidify -Coat in sesame seeds before frying -Assemble burgers however you like. I personally love gherkins

-PS The sauce is just 3 tbsp yogurt, 1 grated cloves of garlic, squeeze of lemon juice and tsp dill.