BLUE CHEESE & APPLE BURGERS

Cook the potatoes in a pan of hot water for 25-30 minutes, or until tender. Drain and, using a potato masher, crush into small pieces. Put in a large bowl.

Place the nuts and onion in a food processor and, using the pulse button, chop finely. Add the nuts, onion, apple, cheese and breadcrumbs to the potatoes in the bowl. Season to taste with salt and pepper. Mix well, then shape into 4-6 equal sized burgers. Coat in the flour, then cover and leave to chill in the fridge for 1.5 hours.

Preheat the barbecue. Brush the burgers with the oil and cook over medium coals for 6-8 minutes on each side, or until cooked through.

Place the salad leaves on the bottom halves of the buns and top with the burgers. Top with red onion slices, add the lids and serve immediately.

SERVES 4-6

175 g/6 oz new potatoes
225 g/8 oz mixed nuts, such as
pecans, almonds and hazelnuts
1 onion, roughly chopped
2 small eating apples, peeled,
cored and grated
175 g/6 oz blue cheese, such as
Stilton, crumbled
55 g/2 oz fresh wholemeal
breadcrumbs
2 tbsp wholemeal flour
1-2 tbsp sunflower oil
salt and pepper

to serve

salad leaves
cheese-topped hamburger buns,
split
red onion slices