2 x ±400gm tins red kidney beans, rinsed and drained
2 slices fresh bread, crumbed
1 Tblsp mild chilli powder
1 Tblsp chopped coriander
1 Tblsp tomato paste
1 small egg, lightly beaten
½ cup fat free natural yoghurt
1 Tblsp lemon juice
Grated rind from ½ lemon
I Tblsp chopped coriander
Method
First, make the dressing:
Combine the yoghurt, lemon juice and rind and 1 Tblsp chopped coriander.
Mix well.
Set aside.
Roughly mash the kidney beans in a bowl.
Add the breadcrumbs, chilli powder, 1 Tblsp chopped coriander, tomato paste.
Mix together well.
Add the egg and stir well.
Shape the mixture into 8 patties (this is easier if you wet your hands first).
Spray a large frying pan with non-stick cooking spray, and place over heat.
When the pan is hot, add the patties.
Cook for 5 minutes each side, or until crispy on the outside and heated through.
Serve 2 patties per person, with the dressing and a crispy salad with avocado slices.
