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    Spicy spinach and kidney bean patties

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    Spicy spinach and kidney bean patties

    Perfect for making ahead and freezing.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 1 tbsp groundnut oil
    • 1 green chilli, seeded and chopped
    • 350g frozen essential Waitrose Chopped Spinach
    • ¼ tsp grated nutmeg
    • ¼ tsp cayenne pepper
    • 400g can essential Waitrose Red Kidney Beans, drained
    • ¼ tsp ground cinnamon
    • 1 medium egg, beaten
    • About ½ x 130g carton Cooks’ Ingredients Lemon & Pepper Crust
    • 350g carton Waitrose Organic Tomato & Roasted Garlic Sauce, warmed to serve


    1. Heat one teaspoon of the oil in a small frying pan and add the chilli. Cook for a minute then add the frozen spinach, cover and cook for 4–5 minutes until soft. Season and stir in the nutmeg, cayenne pepper and cinnamon. Simmer until all the liquid evaporates. Allow to cool slightly.
    2. Mash the kidney beans in a bowl with a fork or potato masher and stir in the spinach mixture. Shape into 16 patties using floured hands as the mixture is quite soft. Dip them in the egg then the lemon and pepper crust to coat completely. Chill until needed.
    3. Heat the remaining oil in a non-stick frying pan and fry the patties on both sides for 5–6 minutes until piping hot and golden. This may need to be done in batches. Drain on kitchen paper and serve with salad and the heated tomato and roasted garlic sauce.

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