This recipe came with my veg bag a couple of weeks ago and they are delicious. I used red leicester for the cheese and that worked fantastically. I served them over salad with a tomato and aubergine salad over the top but they would be yummy with a poached egg or as a burger in a bun.
White Bean and Spring Green Cakes
350g spring greens, washed and trimmed
60g cheese (cheddar, Lancashire, Wensleydale etc), grated
1 bunch spring onions, sliced
1 400g can cannellini beans
50g dried breadcrumbs
1 heaped tsp wholegrain mustard
1 medium egg, beaten
Blanch the greens in a pan of boiling water until tender, 2-3 mins. Drain and run under the cold tap. Leave to drip dry.
Mash the cannellini beans with a fork. Squeeze the greens to get rid of the excess moisture, then roughly chop and add to the beans along with the spring onions, cheese, breadcrumbs, mustard and egg. Taste and season. Shape the mixture into 8 evenly sized cakes and chill for 15 mins.
Heat a splash of oil in a large frying pan and fry for 5-6 mins on each side until golden brown and heated through. Serve.