Cheesy bean burgers with easy slaw

Method

1. Put the spinach in a colander and pour over a kettleful of boiling water to wilt.
2. Heat the oil in a large pan and cook the leeks for 5 minutes until softened. Meanwhile, mash the cannellini beans with a fork. Squeeze the spinach to get rid of the excess moisture, then roughly chop and add to the beans with the breadcrumbs, semi-dried tomatoes, Cheddar, egg and cooked leeks. Taste and season.
3. Shape the mixture into 8 even-size cakes and chill for 15 minutes to firm them up while you make the slaw.
4. For the slaw, toss the cabbage, carrots, apples, red onion, lime zest and juice. Mix the mayo with 2 tbsp water, then use to coat the slaw. Season to taste.
5. Heat a splash of vegetable oil in a large frying pan and shallow-fry the burgers for 3 minutes on each side until golden brown (or cook the burgers under a preheated grill).
6. Meanwhile, cook the corn cobs in a pan of lightly salted boiling water for 5 minutes or until tender, then drain. Serve the burgers with the corn cobs and the slaw.