Don't be tempted to nip to McDonald's after a busy day at work! These yummy bean burgers are super-healthy, super-tasty and super-quick to make. The recipe was devised by celebrity chef Lesley Waters, of Ready Steady Cook fame. Edam has 25% less fat than cheddar, so it's a guilt-free indulgence, too. Make them as large or as small as you like - and serve on focaccia or ciabatta bread with your favourite salad leaves and a zingy tomato relish.

Edam Bean Burgers with Tomato Relish

Ingredients (to serve four)

For the burgers: 100g Edam cheese (wedge), cut into very small cubes; 55g pine nuts, toasted; 2 x 300g cannellini beans, drained and rinsed; 5 spring onions, chopped; 30ml sun-dried tomato paste; 75g fresh breadcrumbs; 1 egg, beaten; sunflower oil for frying For the tomato relish: 4 ripe tomatoes, diced; 1 red pepper, de-seeded and diced; 1 garlic clove, crushed; 3 tbsp flat leaf parsley, chopped; 1 tbsp olive oil; half a lemon, juice only

Method

1. Place a frying pan under a medium heat and lightly toast the pine nuts for 2-3 minutes or until golden. Remove from pan and set to one side.

2. Place the beans in a large bowl and mash well with a potato masher or fork. Add the Edam, pine nuts, onion, tomato paste and a third of the breadcrumbs. Season and gently mix together until the ingredients are thoroughly combined.

3. Shape the mixture into 8 burgers. Coat the outside of each burger first with the beaten egg, then with the remaining breadcrumbs. Cover and chill in the fridge for 20 minutes.

4. Meanwhile, mix all the tomato relish ingredients together, season well and set to one side.

5. Heat 1cm sunflower oil in a large, non-stick frying pan and add the burgers. Fry for 3-4 minutes each side until golden and heated through. Drain on kitchen paper.

6. Serve with favourite salad leaves and tomato relish in summer - or new potatoes and green beans in winter.