Black Bean and Sweetcorn Patties

Instructions

1. 1

   Use ready-to-eat hamburger buns labelled vegan, approximately 70 g each. The bean quantity is drained weight; two standard 400 g cans of beans usually provide about 480 g drained. Drain and rinse the beans, and pat dry.

2. 2

   Finely chop the spring onion. In a large bowl, mash the beans thoroughly with a fork until mostly smooth and sticky. Mix in the frozen corn straight from frozen, spring onion, flour, cumin, paprika and salt. Let stand for 5 minutes while you wash and dry the lettuce and slice the tomato.

3. 3

   Divide the mixture into four equal portions. Firmly compress each into a patty approximately 10 cm wide and 2 cm thick, smoothing any cracked edges. Reserve 5 ml of the oil for the basket and rub the remaining 10 ml over both sides of the patties.

4. 4

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Carefully grease the basket with half the reserved oil. Add two patties in a single layer with a gap between them; do not overcrowd.

5. 5

   Air-fry at 190°C/375°F for 16 minutes, carefully turning with a spatula after 8 minutes. Check that the patties are firm, lightly crisp and at least 74°C/165°F in the centre using a food thermometer; add 2-minute intervals if needed. Transfer to a plate and loosely cover to retain warmth. Grease the basket with the remaining reserved oil and repeat with the other two patties: allow 32 minutes for both patty batches.

6. 6

   Reduce the air fryer to 160°C/320°F. Place two closed buns in the basket in a single layer and warm for 2 minutes, turning after 1 minute. Repeat with the remaining two buns, allowing 4 minutes for both bun batches. Total planned air-fryer time is 39 minutes, including preheating.

7. 7

   Split the warm buns and divide the ketchup, lettuce and tomato between them. Add one patty to each bun, close and serve immediately.