Ingredients

• 2 medium potatoes, peeled and cooked
• 2 x 310 gram cans butter beans, well drained
• 1 bulb roasted garlic
• 1 eg
• 2 tabespoons chopped fresh coriander
• 2 tablespoons fresh parsley or thyme
• 1 teaspoon each salt and freshly ground black pepper
• 1 cup fresh breadcrumbs
• 2-3 red peppers, cored
• 4 courgettes, trimmed
• 2 leeks, trimmed or 12 baby leeks, trimmed
• black olives, optional
• 1-2 tablespoons olive oil

Tomato and spring onion salsa

• 2 tomatoes, finely chopped
• 2 spring onions, trimmed and finely chopped
• 1 tablespoon olive oil
• 1 tablespoon wine vinegar

Method

1. Mash together the potatoes and beans.
2. Cut the roasted garlic bulb in half and squeeze the pulp into the mash.
3. Add the egg, herbs and salt and pepper and mix well. Refrigerate for 1 hour.
4. Mould 2-3 tablespoonfuls at a time into balls and then flatten slightly. Toss in the fresh breadcrumbs. Set aside.
5. Cut the pepper into quarters. Slice the courgettes in half. Cut the leeks on the diagonal into 1cm thick slices or leave baby leeks whole. Place the vegetables on foil-lined tray and brush and half the olive oil. Grill under a high heat for 5-7 minutes until cooked, turning occasionally.
6. Heat the remaining oil in a non-stick frying pan and cook the burgers over a moderately high heat for 4-5 minutes until hot and golden, turning occasionally. Serve 3-4 burgers with the vegetables accompanied with tomato and spring onion salsa.

Tomato and spring onion salsa

1. Mix the tomatoes, spring onions, oil and vinegar together.

Cooks Tips

- To roast a bulb of garlic, wrap the bulb in foil. Bake at 180ºC for 45-60 minutes until a skewer can easily be inserted. Cool well. Keep in an airtight container in the fridge.