* 100g / 3 1/2oz Edam cheese (wedge) cut into very small dice
* 55g/2oz pine nuts, roasted
* 2 x 300g canned white beans, drained and rinsed
* 5 green onions, chopped
* 30ml/2tbsp sun dried tomato paste
* 75g / 2 3/4oz fresh bread crumbs
* 1 egg, beaten
* Sunflower oil for frying
for the tomato relish:
* 4 ripe tomatoes, diced
* 1 red bell pepper, seeded and de-dice
* 1 clove garlic, crushed
* 3 tablespoons parsley, chopped (25g pack)
* 1 tablespoon olive oil
* 1 / 2 lemon, juice only
1st Place a skillet over medium heat and lightly toast the pine nuts for 2-3 minutes or until golden brown. Remove from the pan and set aside.
2nd Place the beans in a large bowl and mash them and give with a potato masher or fork. Add the Edam, pine nuts, onions, tomato puree and third of the breadcrumbs. Season and mix gently until the ingredients are combined thoroughly.
3rd Shape the mixture into 8 burgers. Coat the outside of each burger to apply first with the beaten egg, then with the remaining bread crumbs. Cover and chill in the refrigerator for 20 minutes.
4th Meanwhile, mix all ingredients together tomato relish, season well and put to one side.
5th Heat 1cm / 2.1 in sunflower oil in a large nonstick frying pan and add the burgers. Drain Fry for 3-4 minutes per side until golden brown and heated through, on paper towels.
6th Serve with salad leaves and tomato relish preferred in summer, or new potatoes and green beans in winter.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.