Ingredient:
1 small red onion, finely chopped
3 tbsp chopped parsley
1×400 g can cannellini beans, drained
1×300 g can red kidney beans, drained
60 g (2 oz) ready-to-eat dried apricots, snipped into pieces
175 g (6 oz) carrots, grated
60 g (2 oz) Cheddar cheese, grated
Salt and black pepper
30 g (1 oz) pine nuts, toasted
About 2-3 tbsp olive oil
Method:
Puree the onion and parsley in a food processor until fairly smooth. Add the remaining ingredients, except the pine nuts and oil, and blitz until smooth. (if you haven’t got a processor, mash the beans and mix with the other ingredients except the pine nuts and oil.) Season really well.
Add the toasted pine nuts and pulse the machine to mix them in. shape the mixture into 12 small burgers. Put on a large plate, cover, and refrigerate for about 1 hour (they will keep for up to 24 hours).
Place the burgers on a grill tray lined with foil, under a hot grill 7 cm (3 in) from the heat. Brush the burgers frequently with oil, for 4 minutes each side until they are hot right through. Serve with spicy tomato salsa.
