Cheesy Burgers by Beth, Truro

Ingredients:

• 200 g cheddar cheese finely grated
• 235 g fresh white breadcrumbs made in the food processor
• 1/2 red (for added colour) pepper, deseeded and finely chopped
• 2 heaped tablespoons of freshly chopped parsley
• 4 springs onions (including the greens stalks) finely sliced
• 1 egg (plus a little milk if necessary)
salt and plenty miled black pepper
coating
• 75 g fresh white breadcrumbs
• 2 eggs, beaten
• Seasoning

SAUCE ACCOMPANIMENT
• 40 g butter
• 30 g flour
• 1 chopped onion
• 5 large chopped tomatoes
• 4-5 tablespoons water
• Seasoning

Burgers
mix the cheese and breadcrumbs together until thoroughly combined. Mix in the remaining dry ingredients. Add the beaten egg to form a stiff pliable mixture (adding a little milk if too stiff).
Using fingers form the ingredients into 12 slightly flattened rounds. Dip each burger into the beaten eggs and then into the seasoned breadcrumbs. Fry gently in Pyrex non-stick fry pan until both sides are a golden brown.

Tomato sauce
Fry the chopped onion in the butter until soft. Add the chopped tomatoes and continue cooking until soft. Stir in the flour cooking gently for a few minutes. Add the water, bring to the boil, cook until thickened then season well. Sieve or liquidise.

Serving
When eating, dip the burgers into the sauce for added moistness.

We either eat a salad with them, or potatoes and perhaps broccoli in the winter.

They are terribly quick and easy to make so suits my busy lifestyle! Anything that save time!