Spicy black bean burger with baby potatoes

• Wash the baby potatoes and cut them in half.
• Heat a drizzle of olive oil in a lidded deep frying pan and fry the baby potatoes for 15 minutes over medium-high heat, covered.
• Remove the lid and continue frying for a further 5 - 10 minutes, tossing regularly. Season with salt and pepper.

• Finely chop the rest of the onion.
• Crush or mince the garlic.
• Drain the beans.

• Add the drained beans, chopped onions, garlic, egg, Worcestershire sauce, panko, chipotle paste*, half of the Peruvian spices and half of the Greek-style cheese to a bowl. 
• Mix everything together with an immersion blender, then add the flour, creating a firm dough-like consistency. (See Tip)  
• Heat a drizzle of olive oil in a frying pan over medium-high heat. Use a spoon to scoop the bean mixture into the frying pan, making two burgers per person. Fry the burgers for 3-4 minutes per side. 

Tip: Add more flour if the mixture seems too wet. 

*Take care, this ingredient is spicy! Use as preferred

• Halve and pit the avocado. Cut into cubes and transfer to a bowl. 
• Add the roasted bell pepper, roasted onion, the rest of the Greek-style cheese, and white wine vinegar to the avocado. Season with salt and pepper. 
• Mix the mayonnaise with the other Peruvian-style spice mix in a small bowl.