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Soya bean burger with herb salad and mango salsa

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Recommended by

2 people

Dietary

Vegetarian

By James Tanner

From Ready Steady Cook

Ingredients

For the soya bean burger

150g/5½oz frozen soya beans
1 bird's-eye chilli, seeds removed, chopped
55g/2oz breadcrumbs
2 spring onions, chopped
2 tbsp chopped fresh coriander
1 free-range egg, lightly beaten
1 tsp plain flour
1 tbsp olive oil

For the salad

1 tbsp olive oil
1 tsp soy sauce
2 tsp orange juice
handful each fresh coriander, chervil and flatleaf parsley leaves (or any soft herbs)

For the salsa

½ mango, peeled and chopped
½ bird's-eye chilli, seeds removed, finely chopped
1 spring onion, finely chopped
1 tbsp chopped fresh mint, coriander and flatleaf parsley leaves
½ orange, juice only
1 tbsp olive oil

Method

For the soya bean burger, place the soya beans, chilli, breadcrumbs, spring onions, coriander and egg into a food processor and pulse briefly to combine.
Shape the mixture into a patty and dredge in the flour.
Heat the olive oil in a non-stick frying pan and fry the patty for three minutes on each side, or until cooked through and golden-brown.
For the salad, whisk the olive oil, soy sauce and orange juice together in a small bowl and add the herbs. Stir well, then pile onto a serving plate.
For the salsa, mix together all the salsa ingredients in a small bowl.
To serve, place the burger on top of the herb salad and top with a generous spoonful of salsa.