Cheesy bean burgers with easy slaw
- July 2011
- For 4 people
- Takes 30 minutes to make, 10-15 minutes to cook
This veggie burger recipe promises plenty of veg and a generous grating of sharp Cheddar. Don’t forget the painfully simple slaw.
- Vegetarian recipes
- 29.5g (7.3g saturated)
- 48.9g (18.8g sugars)
- 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
- Put the spinach in a colander and pour over a kettleful of boiling water to wilt.
- 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.
- Shape the mixture into 8 even-size cakes and chill for 15 minutes to firm them up while you make the slaw.
- 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.
- 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).
- 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.
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