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Spicy Butterbean Burgers

Even meat eaters will enjoy these sizzling and spicy butterbean burgers. They're ideal for cooking on the barbecue and kids love them. with mayo.

1 garlic clove, peeled and thickly sliced
1 red chilli, seeded and chopped
Handful fresh coriander leaves
1 tsp cumin seeds
410 g can butter beans, drained
100 g fresh white breadcrumbs
150 g cheddar, diced
1 egg yolk
salt and freshly ground black pepper
Vegetable oil, for shallow frying
Crusty rolls, sliced tomato, red onion rings and mayonnaise, to serve (ripple a little harissa or squeeze of lemon through the mayo)
Handful for rocket leaves to serve

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Place the garlic, chilli, coriander leaves and cumin seeds in a food processor and whizz until finely chopped then add the beans and whiz again to form a coarse puree.
Add the breadcrumbs, mozzarella, egg yolk and some salt and pepper and pulse together to form a stiff paste.
Shape the mixture into two even-sized cakes and shallow fry for 3 to 4 minutes on each side until golden – the cheese may ooze out and make them stick a little so make sure you use a good non-stick pan.
Drain on kitchen paper and serve in fresh crusty buns with a few slices of tomato, red onion rings and a good dollop of mayonnaise and some rocket salad.

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