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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1
Pear
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 packet
Cannellini Beans
1 packet
Shredded Cabbage Mix
2
Potato
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Garlic & Herb Seasoning
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Onion Chutney
1
Carrot
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 drizzle
soy sauce
(Contains: Soy; May be present: Gluten.)
Utensils
Cooking Steps
• 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!
