Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 5 round

  3. 13cm pocket bread

  4. 1 750g can red kidney beans, rinsed, drained

  5. 1 small red onion, finely chopped

  6. 1/4 cup chopped fresh coriander

  7. 1 egg white

  8. 1 1/2 tbs olive oil

  9. 60g mixed salad leaves, washed, dried

  10. 1 avocado, halved, stone removed, peeled, sliced lengthways

  11. 170g container chunky tomato salsa dip

Instructions Jump to Ingredients ↑

  1. Roughly tear 1 pocket bread into pieces and place in the bowl of a food processor. Process until fine breadcrumbs form. Transfer to a medium bowl and set aside.

  2. Reserve 185g (1 cup) of the red kidney beans and place the remaining beans in the bowl of the food processor. Process, in short bursts, until roughly mashed. Add the mashed beans, onion, coriander, egg white and reserved whole beans to the breadcrumbs and stir until well combined. Use damp hands to divide the mixture evenly into 4 portions. Shape each portion into a patty about 2cm thick and 8cm in diameter.

  3. Heat the oil in a large non-stick frying pan over medium heat. Add the patties and cook, uncovered, for 4 minutes each side or until golden brown and heated through.

  4. Meanwhile, preheat grill to medium-high. Place the remaining pocket bread under preheated grill for 1-2 minutes each side or until toasted.

  5. Place the toasted pocket bread on serving plates. Top with the salad leaves, avocado slices, bean patties and then salsa. Serve immediately.


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