Spicy Bean Burgers

400g / 14 oz canned cannellini beans, drained and rinsed
2 tbsp red pesto
75g / 2 3/4 oz fresh wholemeal breadcrumbs
1 egg
2 tbsp olive oil
1/2 small red onion, finely chopped
1 garlic dove, crushed
6 granary rolls
6 tsp hummus
salt and pepper

To serve:
2 cherry tomatoes, sliced cucumber or cornichons, sliced
green salad leaves

Mash the beans with a potato masher in a bowl until they are smooth, then add the pesto, breadcrumbs, egg, a pinch of salt, and pepper to taste, and mix well.

Heat half the oil in a non-stick frying pan over a low heat and cook the onion and garlic until soft. Add to the bean mixture and mix well.

Heat the remaining oil in the frying pan. Spoon in the bean mixture, in 6 separate mounds, then press each one down with the back of a spoon to form a burger.

Cook the burgers for 4-5 minutes, then carefully turn over and cook for a further 4-5 minutes until golden.

Meanwhile, slice the rolls in half and smear each one with the hummus.

Remove the burgers from the frying pan and drain on kitchen paper. Place each one in a roll, top with the tomatoes, cucumber and salad leaves and serve.