Method

Preheat the oven to 200°c/400°F/Gas Mark 6

Steam the broad beans for 2-4 mins depending on size (larger beans will need the longer time). Remove the pan/steamer from the heat but leave the lid on for a further few minutes. Next, remove the beans tough outer skin and discard. Set the broad beans aside.

In a large frying pan sauté the finely chopped onions, garlic and parsley in 2 tbs of oil until the onion is soft and translucent. Remove from the heat and add the broad beans, butter beans and potatoes. Mash together, leaving approx 20-25% of the beans whole for texture. Stir in the flaxseed, 30g of the breadcrumbs (set aside the remainder), lemon zest, plant based feta and season with salt and pepper. Mix well.

Shape the mixture into 6 patties and coat with the remaining breadcrumbs. Chill in the fridge for a minimum of one hour (but for longer if possible, can be left overnight).

When you are ready to cook the bean burgers, add 4tbs of oil to a large frying pan and when the oil is hot, add and fry the patties for approximately 2 mins on each side until brown and crispy, gently transfer onto a lined baking sheet and put in the oven (top middle shelf) for approx 15-20 mins.

Remove from oven and leave the patties on the baking tray for approx 10 mins (to cool a little and firm up), then serve immediately.

Serve in gluten-free buns and accompany with a sweet, tasty salad of sun ripened tomatoes and colourful roasted peppers – top off with a generous helping of vegan mayo. Also delicious served at room temperature with salad for a light lunch.