Anna says: “I created these for a guest who I hadn’t realised was vegetarian. When I found out, I looked in my cupboards and pretty much all I had was a bag of frozen peas and some cheese! It didn’t look like a meal, but when I put it together it turned into a burger.

“These are completely delicious: not only satisfying in flavour, but the texture of the seeds, the spicy horseradish kick and the sweet peas all really complement each other.”

Makes 4–6

Ingredients

150g canned butter beans (drained weight)
200g frozen peas, defrosted
1 egg
1 tablespoon poppy seeds
1 tablespoon sunflower seeds
2 heaped tablespoons self-raising flour
60g grated mature Cheddar cheese
vegetable oil
sea salt and freshly ground black pepper

To serve:

bread rolls (I used blaa rolls for the photo, traditional in Ireland)
horseradish sauce
sliced tomato
lettuce leaves

Method

Tip the drained butter beans into a large bowl and mash with the end of a rolling pin. Tip in the defrosted peas and do the same. Season the mixture.

Crack the egg into the mashed pea and bean mixture, add the poppy seeds and sunflower seeds and mix well.

Stir in the flour, season again with salt and pepper, then add the cheese and give the mixture a good final mix.

Heat up a dash of oil in a frying pan, then, using a tablespoon, spoon a big dollop of the bean mixture into the hot pan. Depending on how big you have formed them, this recipe should make 4–6 patties.

While the patties are cooking, build your burger bun. Cut the bread rolls in half and dollop on some horseradish sauce straight out of the jar. Pile on the sliced tomato and lettuce.

Keep checking the burgers, flipping, until golden brown on both sides. Use a spatula to transfer out of the pan straight into the bun, then serve.

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