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Bean burgers with lime leaf and salsa
Serves 4 as a vegetarian main course

  • 8 fresh lime leaves (frozen, oriental grocers)
  • 2 x 400ml tins kidney beans
  • 2cm fresh ginger, grated
  • 2 tablespoons Thai fish sauce
  • 1 red chilli, finely sliced (with seeds for extra hotness)
  • 1 garlic clove, crushed
  • 2 limes, juiced
  • 1 egg
  • 50g flour


  • 2 shallots, peeled, halved, cut into paper thin slivers
  • 2 handfuls fresh coriander or parsley, chopped
  • 30g peanuts, roughly chopped
  • 200ml sweet chilli sauce

Fold the lime leaves along the vein and remove the veins using a knife or scissors. Discard them. Cut the leaves in very fine slivers. Rinse the beans in a colander or sieve and drain thoroughly. Put them in a food processor together with the ginger, fish sauce, red chilli, garlic, 2 tablespoons of lime juice, the egg and the flour. Process to a thick puree. Mix in the slivers of lime leaf and chill for at least 1 hour.
Prepare the salsa: mix the shallot with the rest of the lime juice, the green herbs, peanuts and chilli sauce.
Heat the oil in a frying pan. Divide the bean mixture into 8 small burgers and brown them over medium heat, about 4 minutes per side. Serve alongside the salsa, in a bun, if desired.

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