Steps
- Preheat the oven to 375°F / 190°C. Drain and rinse 400g of canned butter beans, then mash coarsely.
- Measure 3 tablespoons of olive oil and heat one-third in a skillet over low heat. Soften 1 small finely chopped onion and 1 crushed garlic clove for 3-4 minutes.
- Mix the onions into the beans with 75g of crumbled vegetarian Wensleydale. Season with salt and pepper, shape 4 patties, and chill for 10 minutes.
- Season 300g of cherry tomatoes with salt and pepper in a small roasting pan. Roast for 10-15 minutes, until tender.
- Put 1 tablespoon of all-purpose flour, 1 beaten egg, and 50g of fresh white breadcrumbs on separate plates. Coat each patty in flour, then egg, then breadcrumbs.
- Heat the remaining oil in a nonstick skillet over medium heat. Fry the patties for 8-10 minutes, turning occasionally, until golden. Drain on paper towels and arrange with the tomatoes and 100g of arugula.