Red Kidney Bean-Bacon Patties & Japanese Slaw

• Meanwhile, drain and rinse red kidney beans. • Grate carrot. • Thinly slice pear, then transfer to a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add diced bacon and cook until golden, 4-5 minutes.

• In a second medium bowl, add red kidney beans, caramelised onion chutney and the egg. Mash with a potato masher until the red kidney beans are broken up. • Add grated carrot, the plain flour, fine breadcrumbs, diced bacon, 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.

• Heat enough olive oil to coat the base of a large frying pan over 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.

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