Eat the WEEK


PREP + COOK TIME 30 mins + cooling & chilling SERVES 4

 ⅓ cup olive oil
 1 small onion, finely chopped
 300g button mushrooms, quartered
 2 tablespoons fresh thyme leaves
 400g can black eye beans, drained, rinsed
 1 egg, beaten lightly
 1 cup finely grated parmesan cheese
 2 cloves garlic, crushed
 ⅔ cup packaged breadcrumbs
 100g cabbage, thinly sliced
 2 tablespoons lemon juice
 4 x 85g white bread rolls, split
 ⅓ cup mayonnaise
 1 small bulb fennel, thinly sliced, fronds reserved
 1 tablespoon hot chilli sauce

1 Heat 2 tablespoons of the oil in a large frying pan over medium heat; cook onion, mushroom and thyme, stirring occasionally, for 10 minutes or until softened and lightly golden. Cool for 10 minutes.

2 Place mushroom mixture and beans in a food processor; pulse until chopped coarsely. Transfer mixture to a medium bowl; stir in egg, parmesan, garlic and breadcrumbs. Season to taste. Shape mixture into four patties; place on a plate. Cover; refrigerate for 30 minutes.

3 Heat the remaining oil in same frying pan over medium heat; cook patties, turning carefully, for 3 minutes each side or until browned and heated through.

4 Meanwhile, combine cabbage and juice in a large bowl; season to taste.

5 Spread roll bases with some mayonnaise; top with fennel, fennel fronds, patties, chilli sauce, cabbage mixture and roll tops.

PER SERVE Energy 866kcal, 3626kj • Protein 33g • Total Fat 49g • Saturated Fat 12g • Carbohydrate 67g • Fibre 12g • Sodium 1207mg • Sugar 11g

Cook’s NOTES

We used half

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