These burgers tonight were relatively healthy. The kids loved them, I was delighted when James polished off two of them. Having little in, but store cupboard ingredients and a few fridge ingredients, this recipe from the Good food website was perfect. I needed to use two eggs to bind the mixture, with one it didn't stick together and would have broken up on cooking. They were simple to make and to cook, I did put them in the fridge for half an hour or so before cooking to set them a little. In the absence of salsa I dolloped some mayo on the side.
198g can sweetcorn, drained
2 x 185g cans tuna in water, drained well
25g grated cheddar
3 spring onions, finely chopped
1 egg, beaten
2 tbsp vegetable oilwholegrain bread rolls, lettuce, salsa, to serve
Heat the oil in a non-stick pan, then cook the burgers for 5 mins on each side until golden and hot through the middle. Stuff into wholemeal buns with your favourite lettuce and a good dollop of salsa.