Sunday, June 29, 2008

Vegetable Bean Patties

Serve this easy meatless or vegetarian main with baby new potatoes and zucchini strips. Recipe serves 4.


14-15 ounce (440- 465 g) can red kidney beans, drained
2 cups mashed potato
1 egg, lightly beaten
2 carrots, grated
4 spring onions (scallions), chopped
1 teaspoon curry powder
1 1/2 cups packaged breadcrumbs
2 ounces (60 g) butter
Tomato Sauce:
1 1/2 cups tomato vegetable juice
3 teaspoons cornflour
1 tablespoon water
1 teaspoon dried basil leaves
1 teaspoon sugar


1. Blend or process beans. Stir in potato until smooth, add egg. Stir in carrots, spring onions and curry. Divide mixture into 8 equal portions, roll each portion in breadcrumbs, mould into patties.
2. Heat butter in a large frying pan, add patties, cook on both sides until golden brown, drain on absorbent paper. Serve patties with tomato sauce.
Tomato Sauce: Combine juice in a saucepan with cornflour blended with water, add basil and sugar. Stir over heat until mixture boils and thickens.

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