Cheesy bean burgers with easy slaw

Cheesy bean burgers with easy slaw
  • Serves icon For 4 people
  • Time icon 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.

Nutrition: per serving

Calories
552kcals
Fat
29.5g (7.3g saturated)
Protein
21g
Carbohydrates
48.9g (18.8g sugars)
Fibre
16.4g
Salt
1.3g
Calories
552kcals
Fat
29.5g (7.3g saturated)
Protein
21g
Carbohydrates
48.9g (18.8g sugars)
Fibre
16.4g
Salt
1.3g

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.

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