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Butter Bean Patties & Japanese Slaw
Butter Bean Patties & Japanese Slaw

Butter Bean Patties & Japanese Slaw

with Sesame Wedges & Soy Mayo

These super-satisfying veggie patties are packed full of flavour and they’re perfect for an easy mid-week meal. The secret ingredient is our famous caramelised onion chutney which balances out the rich, savoury flavour of the butter beans. Bring it all together with a fresh Japanese slaw, hearty sesame wedges and a dollop of soy mayo.

Tags:
Climate Superstar
Veggie
Allergens:
Sesame
Eggs
Gluten
Wheat
Milk
Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

sesame seeds

1 tin

butter beans

1

carrot

1

cucumber

1 packet

caramelised onion chutney

1 packet

Fine Breadcrumbs

1 sachet

garlic & herb seasoning

1 bag

Cheddar cheese

1 packet

mayonnaise

1 bag

slaw mix

1 packet

Japanese dressing

Not included in your delivery

olive oil

1

egg

2 tbs

plain flour

1 drizzle

soy sauce

Nutritional Values

Energy (kJ)3403 kJ
Fat34.2 g
of which saturates8.8 g
Carbohydrate84.2 g
of which sugars24.7 g
Protein34.8 g
Sodium1875 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

2
2

• Meanwhile, drain and rinse butter beans. • Grate carrot. • Roughly chop cucumber, then transfer to a medium bowl.

3
3

• In a second medium bowl, add butter beans, caramelised onion chutney and the egg. Mash with a potato masher until the butter beans are broken up. • Add grated carrot, the plain flour, fine breadcrumbs, shredded Cheddar cheese, garlic & herb seasoning and a pinch of salt and pepper. Combine until the mixture is sticking together. • Using damp hands, form heaped spoonfuls of the mixture into balls, flattening each ball into a 1cm-thick patty. You should get 4-5 patties per person.

TIP: Add a little more flour if the mixture is too wet.

4
4

• Heat enough olive oil to coat the base of a large frying pan over a medium-high heat. • When the oil is hot, cook patties until golden, 3-4 minutes each side. • Transfer to a paper-towel lined plate.

TIP: Don’t flip before the time is up to ensure your patties can set.

TIP: Add more oil if needed to prevent sticking.

5
5

• While the patties are cooking, to the bowl with the cucumber, add slaw mix, Japanese dressing and a drizzle of olive oil. Toss to coat and season to taste. • In a small bowl, combine mayonnaise with a drizzle of soy sauce.

6
6

• Divide butter bean patties, sesame wedges and Japanese slaw between plates. • Serve with soy mayo. Enjoy!

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