Ingredients:

1½ tbsp olive oil
1 large red onion, finely chopped
1½ tsp dried mixed herbs
420g tin chickpeas, ½ mashed with a fork, ½ kept whole
50g fresh breadcrumbs
300g cold mashed potato
60g mature Cheddar
4 soft white rolls
1 Little Gem lettuce, leaves separated

1 salad tomato, sliced

Method:

1. Heat 1 tbsp oil in a frying pan over a low heat and fry the onion for 5 mins. Stir in the dried herbs and continue to cook for 2 mins. Transfer to a bowl and add the chickpeas, breadcrumbs and potato. Mix well and then shape the mixture into 4 equal patties. Transfer to a plate and leave to chill in the fridge for 10 mins.
2. Preheat the oven to gas 6, 200°C, fan 180°C and line a baking sheet with nonstick baking paper. Transfer the burgers to the sheet and bake for 20 mins or until piping hot.
3. Top each burger with cheese; return to the oven for 3 mins or until melted. Serve in the rolls with tomato and lettuce.