Borlotti bean and cheese burgers, with potato wedges, sauteed cabbage and griddled courgettes

Following on from the batch of borlotti beans I made burgers from the mix I made yesterday vegan borlotti buritto mix , with some cheese in the middle to ooze out when cooked.  I served it with potato wedges, griddled courgettes, stir fried cabbage and the red pepper sauce - also from yesterday.  It was very good.  I used Pearl Wen, from the crumbly cheese, as it's my current favourite but you could use cheddar, mozzarella or pretty much any other cheese.  The stir fried cabbage came from an idea of a take on coleslaw - but no carrots ... so I thought I would soften it slightly and add some zest with the lime .. it works, I promise!

Borlotti bean mix (as above)
Porridge oats
Cheese (Pearl Wen, or other, as above)
Olive oil
Potatoes
Courgettes
Tuscan seasoning
Cabbage
Spring onion
Garlic
Lime

1.  Cut potatoes into wedges, toss in olive oil and roast for about 40 minutes.
2.  Mix the bean mixture with oats - about 1/2 the volume of oats to bean mixture. Mix well, chill in the fridge to firm up slightly.
3.  Cut 1 inch slices of cheese - one for each burger.  Form the burgers by wrapping a slice of cheese with the bean mix, place on a greased baking tray and bake for about 25 minutes, turning over half way through.
4.  Slice the courgettes and toss in Tuscan seasoning mix.  Griddle for a couple of minutes on each side.  Keep warm until everything is ready.
5.  Shred the cabbage and spring onion.  Crush a clove of garlic.  Stir fry the cabbage, onion and garlic, add a pinch of salt, for 2-3 minutes in hot olive oil.  Spritz with lime juice.
6.  Serve, with red pepper sauce (again, as above), scoff ... really delicious!