Recently I've been trawling some old magazines and cookbooks looking for cheap eats. My mother in law lent me a set of Women's Weekly Menu Planners from the late eighties and that's where I found this little gem aka Vegetable Bean Patties. Think a veggie burger, but old school.
It was exactly the type of thing I was after. Cheap, easy, no fancy ingredients and something I could make with very little notice given we already had all the ingredients in the pantry. I also did most of the work in food processor so it took next to no time to make. You could of course do the grating and chopping by hand.
And the verdict? Yum!
I made a very simple salad of baby leaves, parsley and tomato dressed with lemon juice and olive oil and it was all absolutely delicious. We will definitely be having this again!
Vegetable Bean Patties
Slightly adapted from The Australian Women's Weekly Menu Planner No 6, ACP 1988 p24
2 cups mashed potato
1 can red kidney beans, drained and rinsed
2 carrots (about 250g) grated
1/2 red onion, finely diced
1 ts curry powder
1 1/2 cups dry breadcrumbs
olive oil for shallow frying
Place the mashed potato in a large bowl.
Using a food processor, add the onion and pulse a few times or until broken up. Add the kidney beans and pulse again until coarsely chopped and combined. Switch to the grating attachment and grate the carrots. Add it all to the potato. Add the lightly beaten egg and curry powder and mix with you hands until well combined.
Divide mixture into 8 equal portions, roll into patties and roll each patty in breadcrumbs.
Heat the oil in a large frypan over medium-high heat. Add the patties (in batches if you need to) and cook until golden brown on both sides and heated through. Remove and drain on paper towel. Serve with a salad.