These super-satisfying veggie patties are packed full of flavour and they’re perfect for a easy mid-week meal. The secret ingredient is our famous caramelised onion chutney which balances out the rich, savoury flavour of the kidney beans. Bring it all together with a fresh Japanese slaw, hearty sesame wedges and a dollop of soy mayo.
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.
2
potatoes
1 packet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
carrot
1 packet
onion chutney
1
pear
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
garlic & herb seasoning
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
1 packet
red kidney beans
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
Japanese dressing
(Contains Sesame, Soy;)
olive oil
1
egg
(Contains Egg;)
2 tbs
plain flour
(Contains Gluten, Wheat;)
1 drizzle
soy sauce
(Contains Gluten, Soy;)
• 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.
• Meanwhile, drain and rinse red kidney beans. • Grate carrot. • Thinly slice pear, then transfer to a medium bowl.
• In a second medium bowl, add red kidney beans, 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, 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 shredded cabbage mix, Japanese style dressing and a drizzle of olive oil. Toss to coat and season to taste. • In a small bowl, combine mayonnaise with a drizzle of the soy sauce.
• Divide kidney bean patties, sesame wedges and Japanese slaw between plates. • Serve with soy mayo. Enjoy!