Red Kidney Bean Patties & Japanese Slaw

• 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.