Butternut Squash and Cannellini Bean Burger with Pink Slaw and Chunky Chips

There's a bit of work involved in this recipe but it is really worth it. It's healthy, seasonal, vegan, fairly cheap and very tasty.

The burgers and slaw will keep in the fridge for a couple of days.

Serves: 6

Time: 1 hour 15 mins

1 Butternut Squash
1 400g Can of Cannellini Beans
2 Teaspoons Paprika
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
6 Teaspoons Salt
2 Teaspoons Pepper
200ml Olive Oil
6 Brioche Buns
1/4 Red Cabbage
2 Carrots
1 Red Onion
1 Beetroot
1 Red Chilli
1 Lemon (juice only)
A handful of fresh coriander
8 Medium sized Potatoes (Roosters are nice for chips)
200g Plain White Flour
200g Breadcrumbs
200ml Almond Milk

Sharp Knife
Medium Pot
Frying Pan
Large Mixing Bowl
Dessert Spoon
3 Small bowls/Containers (for pané)

1. Preheat the oven to 220°C and set a medium pot of water, half full, to boil.

2. Peel the butternut squash, cut it in half and remove the seeds with a spoon.


3. Cut the squash into 1cm cubes and place in a large mixing bowl.


4. In a small bowl, mix together 100ml of olive oil, 2 teaspoons of cumin, 2 teaspoons of ground coriander, 2 teaspoons of paprika, 2 teaspoons of salt and 1 teaspoon of pepper. Pour the mixture over the chopped squash and mix well to ensure it is evenly covered. Spread out well on a baking tray and place in the oven for 20-30 mins.


5. Cut the potatoes into chips, about 1 cm thick. Place in a pot of boiling water for 15 minutes until they are cooked through but not breaking apart.


6. While the potatoes and squash are cooking, prepare the slaw. Peel the carrots, beetroot and onion and remove the outer layer from the cabbage and grate.


7. Remove the seeds from the chilli and chop it finely.


8. Finely chop the coriander.


9. Into a large mixing bowl, put the carrot, cabbage, beetroot, onion, chilli and half of the chopped coriander. Add in the lemon juice, 2 teaspoons of salt and 1 teaspoon of pepper. Mix well and place in the fridge.


10. Place the blanched chips in a large bowl. Pour over 50ml of oil and a teaspoon of salt. Spread out on a baking tray and shake over another teaspoon of salt. Place in the oven for 40 minutes, shaking from time to time, until they begin to turn golden brown.


11. Tip the cannellini beans into a colander and rinse under the tap. place them in a bowl with the roasted squash and the remaining chopped coriander and mash.


12. Make 6 patties (approx. 150g each) from the mixture and place in the fridge for 10 mins to set.


13. Lay three bowls/containers on the counter. Place the flour in one, the almond milk in the second and the breadcrumbs in the third. One by one, dip the patties in the flour, then the almond milk and then the breadcrumbs, ensuring even light coverage each time.


14. In a large frying pan, on a high heat, add around 5 ml of oil. Add the burgers and fry for 3 minutes without moving them. Flip them carefully and fry for a further 3 minutes. Place them in the oven for 5 minutes to finish them.