Red Kidney Bean Patties & Japanese Slaw
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Red Kidney Bean Patties & Japanese Slaw

Red Kidney Bean Patties & Japanese Slaw

with Sesame Wedges & Soy Mayo

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.

Tags:
Climate Superstar
•Veggie
Allergens:
Sesame
•Egg
•Gluten
•Wheat
•Soy
•Milk

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

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;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

2 tbs

plain flour

(Contains Gluten, Wheat;)

1 drizzle

soy sauce

(Contains Gluten, Soy;)

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Nutritional Values

Energy (kJ)3268 kJ
Fat30.9 g
of which saturates6.9 g
Carbohydrate84.1 g
of which sugars28.3 g
Protein31.7 g
Sodium1517 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Instructions

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 red kidney beans. • Grate carrot. • Thinly slice pear, then transfer to a medium bowl.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

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