(makes 4 small or 2 large burgers)
50g pine nuts
425g can borlotti beans, drained and rinsed
1 small red onion, finely chopped
2 tbsp tomato paste
85g fresh breadcrumbs
1 tbsp fresh thyme leaves or 1 tsp dried
1 eg, beaten
sunflower oil, for frying
2 ciabatta rolls for serving in
1) Lightly toast the pine nuts for 2-3 mins or until golden. Remove from pan and set to one side.
2) Put the borlotti beans into a large bowl and mash order klonopin 2mg well. (the more you mash the better the burgers will stick together.) Add the pine nuts, onion, tomato paste, half the breadcrumbs, the thyme and egg. Season to taste, then gently mix together until the ingredients are thoroughly combined.
3) With slightly wet hands, shape the mixture into 4 burgers. Coat the outside of each burger with the remaining breadcrumbs. Cover and chill in the fridge for at least 30 mins. (you don’t have to do this, but it helps to keep them together.)
4) heat a thin layer of sunflower oil in a large frying pan and fry for 3-4 mins each side until golden. Drain on kitchen paper, then serve in ciabatta and home-made chips.