Vegan Cajun bean burgers with dairy-free slaw

Ingredients

• 1/2 green pepperfinely diced
• 1/2 onionfinely diced
• 1 clove garlicfinely chopped
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic granules
• 1/2 tsp chilli powder
• 1 tin black beansdrained and rinsed
• 75g plain flour
• flat-leaf parsleyfinely chopped to make 1 tbsp
• ciabatta bunsto serve
• a handful rocketto serve

PICKLED ONIONS

• 1/2 red onionssliced into thin rings
• 1 tbsp 
white wine vinegar

SLAW

• 50g silken tofu
• 1 tsp Dijon mustard
• 2 tsp 
white wine vinegar
• 1/4 white cabbagefinely sliced
• 1 carrotshredded

Method

• Heat a frying pan over a medium heat with 2 tsp of olive oil and fry the onion, green pepper and garlic for 5-10 minutes until translucent.
• Add the spices and cook for another 2 minutes then leave to cool.
• Put the black beans in a food processor and pulse until you have a rough, chunky purée.
• Put the onion and spice mixture, flour and parsley into a bowl and stir through the beans. Add 1 tbsp of water if it looks dry.
• Form into 4 patties, cover and chill.
• Add the red onion to a bowl with the white wine vinegar and season.
• For the slaw, blitz the silken tofu, mustard and white wine vinegar with 2 tbsp of water and season.
• Put the cabbage and carrot into a bowl and stir through the dressing.
• Heat a frying pan over a medium heat with a little olive oil and fry the burgers for 3-4 minutes on each side until crisp.
• Serve the burgers in the buns, with slaw piled on top, some rocket and the pickled onions.