Ingredients
- 420g can kidney beans, drained and rinsed
- 1 small onion, roughly chopped
- 2 cloves garlic
- 1 tbs coriander
- ½ tsp ground cumin
- 1 tsp jalapeno chilli
- ½ cup rolled oats
- 1 egg
- ½ medium green capsicum, finely diced
- 2 tbs plain flour
- 2 tbs canola oil
- 1 cup lettuce, shredded
- 6 wholemeal mini pita bread, toasted
Tomato salsa
- 1 medium tomato, finely diced
- 1 small onion, finely diced
- 1 tbs fresh coriander, chopped
- 1 tbs fresh mint, chopped
- ½ tsp ground cumin
- 1 tbs lemon juice
Method
- Place the kidney beans, onion, garlic, coriander, cumin and jalapeno chilli in a food processor and pulse until blended but still coarse. Transfer to a large bowl, add the oats, egg and capsicum and mix together well.
- Divide the mixture into 6 portions and mould each portion into a patty shape using your hands. Roll each patty in the flour and shake off the excess. Heat the oil in a non-stick frypan. Cook the patties in batches over medium heat for 4 minutes each side, or until golden brown and cooked through.
- Mix together the salsa ingredients. Place each patty on a toasted pita bread, add a little shredded lettuce and spoon the tomato salsa over the top.