Edamame bean burgers with Asian slaw

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1. Pre-heat the oven to 160°C fan.
2. Toast the polenta in a pan for 5 minutes until it smells like freshly popped popcorn. Transfer to the bowl of a food processor and add the rest of the burger ingredients. Pulse to form a coarse puree.
3. Using your hands, form the mixture to 6 burger patties. Place onto a lined or greased tray and refrigerate until needed.
4. To make the slaw, toss the cabbage, spring onions, peppers, chilli, and coriander together. In a measuring jug, whisk the pineapple juice, lime, soy, maple syrup, sesame oil and grated garlic. Taste and adjust seasoning if required. Pour over the vegetables and mix well. Leave to stand for 15 minutes.
5. To cook the burgers, place 2 tbsps of oil in a frying pan over a medium heat. Fry the burgers for 3-4 minutes on each side until golden brown. Transfer to a greased baking tray and bake for 15 minutes until piping hot through.
6. To assemble the burgers, liberally spread wasabi mayonnaise on both sides of the burger buns, add the burger and top with a generous serving of slaw.