You know those days when you have a hungry family but haven’t quite had the time to get round to making dinner? I’ll admit I like to be far more organised and in control of meal times but this was just not one of those days.

So with a toddler as my trusty sous chef we set to work concocting this recipe, it literally took us 15 minutes together to make…so I’m thinking without a toddler that would be 10 minutes 😉

 

Ingredients (Serves 4 adults):

2 tins of kidney beans

2 grated courgettes

100g breadcrumbs (gluten free if needed, I used Bezgluten’s as they kindly sent me some)

1 tsp paprika

1 tsp cumin

2 tsp oregano

1 egg

 

Mash the bean with a potato masher, ours ended up as a chunky mash.

Add in the grated courgette and breadcrumbs, spices and herbs. Give it all a good mix.

Beat the egg and add that in.

Finally shape into patties and place on a greased tray.

They can be frozen at this point and then cooked from frozen at Gas Mark 5 for 25-30 minutes.

If not, cook for 10 minutes at Gas Mark 5.

 

Serving Suggestion:

Try these with potato wedges and stir fried veggies or in a roll with salad and salsa.