Get your five a day in a single meal with this easy recipe for cheesy veggie burger with slaw
Ingredients
- 350g baby leaf spinach
- 1 tbsp olive oil
- 2 leeks, thinly sliced
- 410g tin cannellini beans, drained and rinsed
- 50g dried white breadcrumbs
- 4 tbsp semi-dried tomatoes, drained and finely chopped
- 75g mature Cheddar
- 1 medium free-range egg, beaten
- Vegetable oil for frying
- 4 corn on the cob
- For the slaw
- ½ small white cabbage, shredded
- 2 carrots, coarsely grated
- 2 crisp green apples, coarsely grated
- 1 small red onion, thinly sliced
- Grated zest and juice of 1 lime
- 2 tbsp mayonnaise
Method
- 1. Put the spinach in a colander and pour over a kettleful of boiling water to wilt.
- 2. Heat the oil in a large pan and cook the leeks for 5 minutes until softened. Meanwhile, mash the cannellini beans with a fork. Squeeze the spinach to get rid of the excess moisture, then roughly chop and add to the beans with the breadcrumbs, semi-dried tomatoes, Cheddar, egg and cooked leeks. Taste and season.
- 3. Shape the mixture into 8 even-size cakes and chill for 15 minutes to firm them up while you make the slaw.
- 4. For the slaw, toss the cabbage, carrots, apples, red onion, lime zest and juice. Mix the mayo with 2 tbsp water, then use to coat the slaw. Season to taste.
- 5. Heat a splash of vegetable oil in a large frying pan and shallow-fry the burgers for 3 minutes on each side until golden brown (or cook the burgers under a preheated grill).
- 6. Meanwhile, cook the corn cobs in a pan of lightly salted boiling water for 5 minutes or until tender, then drain. Serve the burgers with the corn cobs and the slaw.
Nutritional info
Per serving: 552kcals, 29.5g fat (7.3g saturated), 21g protein, 48.9g carbs (18.8g sugars), 1.3g salt, 16.4g fibre