Thursday: Egg-topped veggie bean burgers
400g tin Grower's Harvest red kidney beans in water, drained
400g tin three bean salad, drained
1 tsp dried mixed herbs
5 soft wholemeal rolls, halved, cut-side lightly toasted
40g 50% reduced-fat mature cheese, grated
1 tbsp olive oil, plus 2 tsp
100g fresh salsa
260g bag Nightingale Farms sweet leaf salad
1. Pat the beans with kitchen paper to remove as much liquid as possible. Put in a large bowl with the mixed herbs; season with pepper. Mash to a pulp with a little texture.
2. Blitz 1 roll in a food processor to fine breadcrumbs. Stir into the bean mixture a little at a time (you might not need them all) until the mixture is firmer and holds its shape. Stir in the cheese. Shape into 4 patties.
3. Heat 1 tbsp oil in a frying pan and fry the burgers for 4-5 mins each side, nudging occasionally with a spatula to stop them sticking.
4. In a separate large, lidded frying pan, heat 2 tsp oil and crack in the eggs. Fry for about 1 min until the white is opaque. Cover and fry until the yolk is set to your liking. Load into the buns with the burgers, salsa and some salad. Serve any extra salad and salsa on the side.