BEAN & CARROT PATTIES

Bean & Carrot Patties image

Provided by mustardcomm

Time 35m

Yield Serves 6

Number Of Ingredients 20

1 onion, finely chopped
15ml/1 tbsp vegetable oil
2 cloves garlic, crushed
450g/1lb carrots, trimmed, washed and roughly chopped
5ml/1tsp ground cumin
5ml/1tsp ground coriander
200ml/7floz vegetable stock
salt and freshly ground black pepper
1 (400g) can mixed or red kidney beans, drained
75g/3oz fresh wholewheat breadcrumbs
45ml/3tbsp chopped fresh coriander
a little spray olive oil or olive oil to brush
rolls and salad leaves to serve
Guilt-free Slaw
225g/8oz white cabbage, stalk removed
225g/8oz carrots, washed
half a small onion, finely chopped
60ml/4tbsp virtually fat free mayonnaise
60ml/4tbsp low fat natural yogurt
10ml/2tsp Dijon mustard

Steps:

Heat the oil in a large pan, add the onion and saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
Drain the liquid from the carrots. Then use a potato masher to mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and adjust the seasoning to taste.
When cold, divide the mixture into six then use wet hands to shape each piece into a round pattie about 2.5cm/1in thick. The patties can be chilled at this point if youâ€™re not serving them straight away.
Preheat the oven to 220oC/Fan200oC/425oF/Gas Mark 7 and put a large baking sheet in to preheat. Spray or brush a little oil on both sides of the patties then place them on the hot baking sheet. Bake for 20-25 mins or until pale golden.
To make the coleslaw, finely shred the cabbage, coarsely grate the carrots and mix together in a large bowl with the onion. Add the mayonnaise, yogurt and mustard and mix thoroughly. Chill until required. If liked serve patties in a toasted bun with the coleslaw.