Signs of the Times Australia / NZ edition — lifestyle, health, relationships, culture, spirituality, people — published since 1886
Taste for Life
- Preparation Time:
20 minutes
- Per Serve:
1560 kJ (375 cal). Protein 13 g. Fat 10 g. Saturated fat 2 g. Carbohydrate 52 g. Total sugars 5 g. Sodium 560 mg. Potassium 475 mg. Calcium 70 mg. Iron 4 mg. Fibre 11 g.
- Cooking Time:
20 minutes
- Serves:
6
Ingredients:
tomato salsa
1 medium tomato, finely diced
1 small onion, finely diced
1 tbsp fresh coriander, chopped
1⁄2 tsp cumin
1 tbsp lemon juice
Mexican patties
420 g can red kidney beans, rinsed and drained
1 small onion, roughly chopped
2 cloves garlic, crushed
1 tbsp fresh coriander, chopped
1⁄2 cup rolled oats
1 egg
1⁄2 medium capsicum, finely diced
2 tbsp plain flour
2 tbsp olive oil
6 lettuce leaves
6 wholemeal mini pita breads, toasted
Instructions:
1. Mix together the salsa ingredients and refrigerate.
2. Place kidney beans, onion, garlic and coriander in a food processor and pulse until blended but still coarse.
3. Transfer to a large bowl. Add oats, egg and capsicum. Mix together well.
4. Divide the mixture into six portions; mould into patties. Coat in flour and shake off any excess.
5. Heat the oil in a non-stick frypan. Cook the patties in batches over medium heat four minutes each side or until golden brown and cooked through.
6. Place a lettuce leaf on a toasted pita bread, add pattie and spoon over the tomato salsa.
For further information on healthy eating, please contact Sanitarium Nutrition Service
Australia:
Locked Bag 7,
Central Coast Mail Centre, NSW 2252
Phone: 1800 673 392
New Zealand:
Private Bag 92127,
Auckland, New Zealand
Phone: 0800 100 257
