Cheesy beany burgers

Name: Cheesy beany burgers
Yield: 2 to 3 servings
Ingredients: 1 (530 milliliters) can lima beans, drained and rinsed; 1 1/2 cups (360 milliliters) baby spinach; Boiled water, for wilting; 2 leeks, cleaned and sliced thinly; 1/3 cup (80 milliliters) basil, chopped; 1 cup (240 milliliters) whole wheat breadcrumbs; 1 egg; 75 grams emmental cheese, grated; Olive oil, for frying

By Desiree Nielson

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SERVES

2

TO

3

Green juice

Ingredients

1 (530 milliliters) can lima beans, drained and rinsed
1 1/2 cups (360 milliliters) baby spinach
Boiled water, for wilting
2 leeks, cleaned and sliced thinly
1/3 cup (80 milliliters) basil, chopped
1 cup (240 milliliters) whole wheat breadcrumbs
1 egg
75 grams emmental cheese, grated
Olive oil, for frying

Directions

Add lima beans to a bowl and mash with a fork. Set bowl aside.
Place spinach in a colander and pour boiled water over to wilt. Let it drain, pressing to get rid of excess water.
Chop spinach up roughly and add to bowl with mashed beans.
Heat olive oil in a skillet. Put leeks in skillet and cook until soft.
Scrape leeks into bowl with mashed beans and spinach.
Stir to combine.
Add chopped basil and breadcrumbs.
Crack egg into a small bowl and whisk. Pour into bowl with beans. Mix well.
Add grated cheese to bowl and stir to combine.
Form burger patties with hands.
Heat olive oil in skillet and add patties, making sure they are not crowded in the pan.
Fry until golden brown, and flip to fry other side.
Enjoy!