Red Kidney Bean Patties

Canteen = Everyday

These versatile patties are great for dinner or packed in the lunchbox. They make a great meat free meal, are cheap and the ingredients can be mixed up to add your favourite flavours!

Serves: 8-10 patties


3 tablespoons olive oil
1 small brown onion, finely chopped
2 x 400g can red kidney beans
2 cups fresh wholemeal breadcrumbs
1/2 cup chopped fresh parsley
1 egg
2 cloves garlic, crushed
Salt & freshly ground black pepper
Optional – try adding grated zuchini, carrot or a small tin corn


Heat 1 teaspoon of the oil in a large non-stick frying pan over medium-low heat and add onion. Cook for 2 minutes or until it softens slightly.
Rinse and drain kidney beans. Place in the bowl of a food processor and process until smooth. Add the onion, breadcrumbs, parsley, egg, garlic, salt and pepper, and pulse until just combined. Shape evenly into patties.
Heat remaining oil in pan over medium heat or these also cook well on a bbq where the whole batch can be cooked at the one time. Add patties and cook for 2 minutes each side or until golden. Transfer to a plate and cover loosely with foil until ready to serve.
Serve in a wrap or with salad of your choice.

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