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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A Low-GI, wholesome lunch Ingredients:
10 ozs kidney beans, canned and drained or cooked |
2 oz onion, finely chopped |
1 clove garlic, finely chopped |
1 teaspoon olive oil |
2 tablespoons grated carrot |
2 tablespoons oats |
1 egg, beaten |
1 teaspoon chili powder (optional) |
1 tablespoon parsley |
1 salt and pepper |
4 oz (2 wholemeal pitta) bread |
Directions:
1. Heat the olive oil in a non-stick pan and add the chopped onion and garlic. Cook until softened
2. Mash the kidney beans either with a fork or pulse in a food processor. Add the cooked onion and garlic. Then add the rest of the ingredients plus enough beaten egg to bind (you may not need all of it). Set aside for an hour to allow the mixture to absorb the liquid
3. Form into 4 large (or 8 small) patties and cook for 3 minutes each side in a non-stick pan that has been lightly greased with cooking spray. NB If the mixture is too soft to handle, arrange in circles in the pan and it will firm up during cooking.
4. Serve with a wholemeal pitta bread and plenty of green salad
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