Edam Bean Burgers with Tomato Relish

Name: Edam Bean Burgers with Tomato Relish
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 100g vegetarian Edam cheese cut into very small cubes; 55g pine nuts, toasted; 2 x 300g cans cannellini beans, drained and rinsed; 5 spring onions, chopped; 2 tbsp sun-dried tomato paste; 75g fresh breadcrumbs; 1 free-range egg, beaten; sunflower oil for frying; [hd]For the tomato relish[/hd]; 4 ripe tomatoes, diced; 1 red pepper, de-seeded and diced; 1 garlic clove, crushed; 3 tbsp flat leaf parsley, chopped; 1 tbsp olive oil; juice of half a lemon

Serves: 4

Ready in: 15 to 30 mins

Edam Bean Burgers with Tomato Relish Recipe: Veggie

Ingredients
Method

Ingredients:

100g vegetarian Edam cheese cut into very small cubes
55g pine nuts, toasted
2 x 300g cans cannellini beans, drained and rinsed
5 spring onions, chopped
2 tbsp sun-dried tomato paste
75g fresh breadcrumbs
1 free-range egg, beaten
sunflower oil for frying
[hd]For the tomato relish[/hd]
4 ripe tomatoes, diced
1 red pepper, de-seeded and diced
1 garlic clove, crushed
3 tbsp flat leaf parsley, chopped
1 tbsp olive oil
juice of half a lemon

method:

Place a frying pan over a medium heat and lightly toast the pine nuts for 2-3 minutes or until golden. Remove from pan and set to one side.
Place the beans in a large bowl and mash well with a potato masher or fork. Add the Edam, pine nuts, onion, tomato paste and a third of the breadcrumbs. Season and gently mix together until the ingredients are thoroughly combined.
Shape the mixture into 8 burgers. Coat the outside of each burger first with the beaten egg, then with the remaining breadcrumbs. Cover and chill in the fridge for 20 minutes.
Meanwhile, mix all the tomato relish ingredients together, season well and set to one side.
Heat 1cm sunflower oil in a large non-stick frying pan and add the burgers. Fry for 3-4 minutes each side until golden and heated through, drain on kitchen paper, and serve immediately.

Print Recipe www.edam.co.uk