Kale & masala bean burger by Mira Manek
Mira Manek - Indian

Kale & masala bean burger by Mira Manek

3 recipes with an umph of spice from Mira Manek for National Vegetarian Week


National Vegetarian Week is upon us and we’ve picked 3 of Mira Manek’s (https://miramanek.com/) spice-lifted Indian-inspired dishes to celebrate. The jet-setting, yoga-practicing, health-retreat-hosting author of cookbook Saffron Soul (https://www.amazon.co.uk/Saffron-Soul-Healthy-vegetarian-heritage/dp/1911127187/ref=sr_1_1?ie=UTF8&qid=1526239103&sr=8-1&keywords=mira+manek) is giving Indian food a total facelift, accenting the traditional recipes passed down from her mother and grandmother with a wholesome yet contemporary twist.

Kale & masala bean burger

Patties are great – you can pack in lots of veggies, eat them on the go, they’re perfect for a packed lunch and you can make it into a Buddha bowl with vegetables or into a real burger! This one’s easy, and if you don’t have kale, just use spinach instead. The beans really bind it together and add some protein to the mix!

For the burger patties

2 tablespoons oil
2 onions
2 cloves garlic
¼ teaspoon Spice Kitchen turmeric
60g kale, very finely chopped
230g black beans/ kidney beans, 1 tin
130g sweet potato
½ teaspoon salt
½ teaspoon Spice Kitchen paprika
½ teaspoon Spice Kitchen garam masala
½ teaspoon black pepper
1 tablespoon corn flour

for the sweet potato wedges

1 large sweet potato, 200g
2 tablespoons coconut or rapeseed oil
¼ teaspoon Spice Kitchen paprika
¼ teaspoon Spice Kitchen turmeric
¼ teaspoon salt

for the healthy chipotle sauce

1 tablespoon tahini
5 tablespoons yoghurt
2 tablespoons balsamic vinegar
¼ teaspoon salt
2 teaspoons Spice Kitchen paprika
½ teaspoon mustard
handful chopped coriander leaves
1 teaspoon tomato puree
squeeze of lime


Start by removing the skin of the sweet potato and steaming the sweet potato for 10-15 minutes. While this is steaming, chop the onions, warm the oil in a medium to large pan on low heat and add the onions. Let the onions cook for a few minutes until slightly brown, add the grated or chopped garlic, then stir in the turmeric.

You can now add the kale, stir together for a couple of minutes before adding the black beans, using a fork to mash them a little before placing in the pan. The sweet potato should now be steamed. If not completely cooked and soft, leave for longer.

Now mash the sweet potato flesh before placing into the pan and mixing in. Now add the salt, curry powder, paprika and black pepper and stir thoroughly. Let the mixture cool a little for a few minutes so you can form the patties with your hands.

Heat 1 teaspoon of oil on a flat-based pan on low heat, sprinkle a little cornflour on both sides of the burger patties and place the patties on the pan. Let these cook for 5-7 minutes, turning the patties every 30 seconds or so.

If the pan is small cook two patties together so there is enough space to flip them.

Slice the sweet potato into wedges without removing the skin. Mix all the ingredients for the sweet potato together in a mixing bowl and place under the grill for around 10-15 minutes, checking and turning the wedges every few minutes, careful they don’t burn.

Mix together all the ingredients for the sauce and serve the patties with the sauce and sweet potatoes.

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