Wednesday, August 5, 2015

Tuna and Kidney Bean Patties

What to eat when the fridge is almost empty? I have discovered that these tuna and kidney bean patties can be made with pantry ingredients and one egg. You just need a can of tuna (or salmon) and a can of kidney beans (or chickpeas, or cannellini beans, or pinto beans). Mix them up!

Tuna and Kidney Bean Patties
serves 2-3
adapted from Donna Hay magazine

one 185 g can of tuna (or salmon), drained
one 400 g can of kidney beans (or other beans), drained and rinsed
1 egg
1 garlic clove, minced
1 t cumin
2 T rice flour (or other flour)
1/2 t baking soda
salt and pepper
butter for frying

Mix all the ingredients except the butter in a food processor and pulse until roughly combined.
Heat the butter in a frying pan. Shape the mixture into patties and fry for 3 minutes per side, working in batches.

This dish is part of our Wednesdays with Donna Hay blogging group. If you want to join us, next week we are making pear and almond galettes from Off the Shelf. You are welcome to join us; no long term commitment is required. Visit the others in my blogging group to see if they liked the recipe.

Do you have a pantry meal for times when the fridge is almost empty?

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