Black-Eyed Pea Burgers (19g Protein)

Black-eyed peas make an underrated burger: creamy inside, and the cornmeal coat bakes into a proper golden crust without any frying. A spell in the fridge before baking is the step that keeps them together, so don’t skip it.

Ingredients

• 2 x 400g tins black-eyed peas, drained and rinsed
• 60g fine cornmeal (polenta)
• 1 small onion, finely chopped
• 1 celery stick, finely chopped
• 1 carrot, grated
• 2 garlic cloves, minced
• 2 tbsp cornflour
• 1 tsp ground cumin
• Salt and black pepper
• 4 wholegrain buns
• Lettuce leaves and 1 large tomato, sliced
• Mustard and ketchup, to serve

Method

1. 1Spread the cornmeal on a plate and line a baking tray with baking paper.
2. 2Mash the black-eyed peas in a large bowl with a potato masher, leaving a good number whole for texture. Add the onion, celery, carrot, garlic, cornflour, cumin and a generous pinch each of salt and pepper, and mix until it holds together when squeezed.
3. 3Divide into 4 and press into patties about 10cm across. Coat each one all over in the cornmeal and lay on the tray. Chill in the fridge for 1 hour — this firms them so they hold their shape in the oven.
4. 4Heat the oven to 180C/160C fan/gas 4. Bake the patties for 20-25 minutes, flip carefully, then bake 15-20 minutes more until golden and set.
5. 5Serve in the buns with lettuce, tomato, mustard and ketchup.

Tips for GLP-1 appetites

• At 4g fat a serving this is about as gentle as a burger gets — a safe pick when richer food has been setting off nausea.
• Make the patties ahead through the chilling step; they’ll keep raw in the fridge for a day, ready to bake.