CHICKPEA & RED LENTIL PATTIES

PREP TIME: 20 MINS COOK TIME: 10 MINS SERVES 4 (AS A MAIN)

Fulfil your burger urge with the tasty take you’ve

bean waiting for.

2 Tbsp wholemeal couscous

60ml (1/4 cup) boiling water

425g can no-added-salt chickpeas,

rinsed and drained

425g can no-added-salt red kidney

beans, rinsed and drained 3 green shallots, chopped

1 clove garlic, crushed

2 tsp Masterfoods Mexican chilli

powder

60g egg, lightly whisked

1 slice low GI white bread,

processed into crumbs

11/2 Tbsp olive oil

4 Tbsp Greek-style natural yoghurt 4 x 60g white sourdough rolls,

to serve

2 cups mixed salad leaves, to serve

Salsa

1 small avocado, finely chopped 1 large tomato, chopped

2 Tbsp finely chopped coriander Squeeze of fresh lime juice Freshly ground black pepper 1 Put the couscous in a small heatproof bowl and pour over the boiling water. Cover with a plate and set aside for 5 minutes, or until the liquid is absorbed.

2 Put the chickpeas, red kidney beans, shallots, garlic and chilli powder in a food processor. Cover and process until finely chopped and well combined. Add the egg and couscous and process to combine. Transfer the mixture to a large bowl and stir in the breadcrumbs. Divide the mixture into 8 (about 1/4 cup each) patties. 3 Heat half the oil in a large non-stick frying pan over medium heat. Add half the patties and cook for 2-3 minutes each side or until golden brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with the remaining oil and patties.

4 Meanwhile, to make the accompanying salsa, combine all the ingredients in a bowl.

5 Serve the patties with the yoghurt, salsa, bread rolls and salad leaves.

COOK’S TIP

You can make the patties up to the end of step 3. Wrap individually in freezerproof wrap. Place in a resealable freezer bag. Expel any air and seal. Label, date and freeze for up to 3 months. Cook from frozen, just adding a few more minutes to the cooking time.