Recipes
  • Haddock, Mussel, Bacon And Edam Chowder
  • Edam Bean Burgers With Tomato Relish
  • Marinated Edam Salad
  • Hot Melting Edam Bruschetta
  • Edam And Salmon Omelette Wraps
  • Edam And Sweet Tomato Chicken Parcels

  • You can use borlotti beans or chickpeas in this recipe.

  • If you want to cook the burgers in the oven, simply pre-heat to 190C, 375F, Gas 5. Place the burgers on an oiled baking sheet sprayed spray with a little oil. Cook for 20 minutes or until golden and heated through.

  • If you fancy a relish with a little kick! Add a few drops of Tabasco depending on the heat you like.

SERVES 4

Prep 15 minutes + chilling
Cook 10 minutes

Ingredients

100g/3 1/2 oz Edam cheese (wedge) cut into very small cubes

55g/2oz pine nuts, toasted

2 x 300g cans cannellini beans, drained and rinsed

5 spring onions, chopped

30ml/2tbsp sun-dried tomato paste

75g/2 3/4oz fresh breadcrumbs

1 egg, beaten

Sunflower oil for frying

For the tomato relish:

4 ripe tomatoes, diced

1 red pepper, de-seeded and diced

1 garlic clove, crushed

3 tbsp flat leaf parsley, chopped (25g packet)

1tbsp olive oil

1/2 lemon, juice only
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Edam Bean Burgers
With Tomato Relish

You can make these as large or as small as you like. Serve on focaccia or ciabatta bread with your favourite salad leaves and zingy tomato relish.

  • Place a frying pan over a medium heat and lightly toast the pine nuts for 2-3 minutes or until golden. Remove from pan and set to one side.
  • Place the beans in a large bowl and mash well with a potato masher or fork. Add the Edam, pine nuts, onion, tomato paste and a third of the breadcrumbs. Season and gently mix together until the ingredients are thoroughly combined.
  • Shape the mixture into 8 burgers. Coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for 20 minutes.
  • Meanwhile, mix all the tomato relish ingredients together, season well and set to one side.
  • Heat 1cm/ 1/2 in sunflower oil in a large non-stick frying pan and add the burgers. Fry for 3-4 minutes each side until golden and heated through, drain on kitchen paper.
  • Serve with favourite salad leaves and tomato relish in summer, or new potatoes and green beans in winter.

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