Kidney bean patties with spinach

Kidney bean patties with spinach


Kidney bean patties with spinach

The ingredient of Kidney bean patties with spinach

  1. 2 tablespoons olive oil
  2. half of small brown onion, finely chopped
  3. 1 750g can crimson kidney beans
  4. 140g (2 cups) clean wholemeal breadcrumbs
  5. 1/2 cup chopped sparkling continental parsley
  6. 1 egg, gently whisked
  7. 1 big garlic clove, crushed
  8. Salt & freshly ground black pepper
  9. 2 bunches English spinach, stems trimmed, leaves washed
  10. 2 ripe tomatoes, finely diced
  11. 1 tablespoon capers, rinsed, drained, chopped

The instruction how to make Kidney bean patties with spinach

  1. Heat 1 teaspoon of the oil in a large non-stick frying pan over medium-low warmth. Add the onion and cook dinner, stirring regularly, for 2 mins or until it softens barely. Set apart to chill.
  2. Rinse and drain kidney beans. Place inside the bowl of a meals processor and manner until clean. Add the onion, breadcrumbs, parsley, egg, garlic, salt and pepper, and system till simply mixed. Shape lightly into eight patties.
  3. Cook spinach in frying pan over medium heat, tossing every so often, till simply wilted. Transfer to a bowl and cowl to hold heat. Use paper towel to wipe out the pan.
  4. Heat 2 teaspoons of closing oil in pan over medium warmness. Add four patties and cook dinner for 2 minutes each facet or till golden. Transfer to a plate and cover loosely with foil. Repeat with another 2 teaspoons of oil and remaining patties.
  5. Meanwhile, integrate the last 3 teaspoons of oil with the tomatoes, capers, salt and pepper in a small bowl.
  6. Place spinach on serving plates, top with the patties and then the tomato combination. Serve right now.

Nutritions of Kidney bean patties with spinach

calories: 229.44 calories
calories: 12 grams fat
calories: 19 grams carbohydrates
calories: 12 grams protein
calories: NutritionInformation

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