bean patties with coriander and chilli yogurt

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bean patties with coriander and chilli yogurt

These savoury patties can be prepared in advance and are complemented perfectly by the yohurt dressing, which has a bit of a kick!

Suitable for people diagnosed with Coeliac Disease, those who are suffering from a gluten and wheat allergy or intolerance.

Serves: 2
Preparation time: 15 minutes
Cooking time: 12 minutes

ingredients

50g (2oz) DS-gluten free white multigrain loaf , made into breadcrumbs
15mlsp Olive Oil , (1 tbsp)
4 Spring Onions s , topped and tailed
½ Green Chilli , deseeded and chopped
½ Yellow Pepper , deseeded and finely chopped
15mlsp Coriander , (1 tsp) ground
410g Mixed Beans , tin or mixed beans and pulses, coarsely mashed
15mlsp Coriander , (1 tsp) ground
85ml Soya Yogurt , (3floz)
½ Green Chilli , deseeded and chopped
15mlsp Coriander , (1 tsp) ground

method

1. Heat 1 teaspoon of the olive oil in a frying pan and add spring onions, chilli, yellow pepper and coriander, fry until soft and golden, add the beans and coriander.
2. Place the breadcrumbs on a plate, divide the bean mixture into 4 sections, pat into burger shapes and coat in the breadcrumbs.
3. Heat the remaining oil in the frying pan, place in the bean burgers and fry for 8 minutes turning after 4 until golden brown.
4. Place the soya yoghurt, green chilli and coriander in a bowl and combine together for the dressing.
5. Serve the patties with the dressing and a sweet potato and carrot mash.

Cooks Tip:
To get a true flavour of ground coriander, dry fry coriander seeds and grind with a pestle and mortar