Bean And Cheese Veggie Burgers - cooking recipe

Ingredients

1/4 cup frozen peas
2 (14 oz) cans cannellini beans, drained and rinsed
3 None green onions, chopped
1/2 cup cheddar cheese, shredded
1 tbsp chopped fresh basil, plus extra leaves for garnish
2 tbsp lemon juice
1/3 cup all purpose flour
2 None large eggs, lightly whisked
1/2 cup dried breadcrumbs
None None vegetable oil, to shallow-fry

Preparation

Line a large baking tray with parchment paper. Cook peas in a saucepan of boiling water for 2 mins, or until tender; drain. Process beans, green onions, cheese, basil and juice in a food processor until smooth. Transfer mixture to a medium bowl. Add peas and stir to combine. Season with salt and pepper. Shape mixture into 12 patties. Place patties on prepared tray. Chill for 15 mins.
Place flour, eggs and breadcrumbs in 3 separate shallow bowls. Coat patties in flour, then egg, then breadcrumbs. Return to tray. Chill for 15 mins, or until firm.
Heat oil in a large heavy-based pan over medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Shallow-fry patties, in batches, for 2 mins each side or until golden and heated. Using a slotted spoon, transfer to paper towels. Serve warm, garnished with extra basil.