Servings: 4

1x 420g tin five bean mix drained & rinsed 1x 420g tin five bean mix drained & rinsed
1x 300g tin butter beans, drained & rinsed 1x 300g tin butter beans, drained & rinsed
1 cup fresh breadcrumbs 1 cup fresh breadcrumbs
1 tablespoon Thai curry paste 1 tablespoon Thai curry paste
1 egg, lightly beaten 1 egg, lightly beaten
3 tablespoon chopped coriander 3 tablespoon chopped coriander
2 tablespoons lemon juice 2 tablespoons lemon juice
Freshly ground black pepper Freshly ground black pepper
2 tablespoons of olive oil 2 tablespoons of olive oil
4 pumpkin or grain seed rolls, lightly toasted 4 pumpkin or grain seed rolls, lightly toasted
Large handful of rocket & baby spinach leaves Large handful of rocket & baby spinach leaves
125g Cherry or grape tomatoes, chopped 125g Cherry or grape tomatoes, chopped

1. Place all the beans in a food processor or blender, & pulse until beans are roughly chopped
2. Combine ½ cup breadcrumbs, the curry paste, egg, coriander, lemon juice & a pinch of pepper in a bowl.
Add the beans & mix with your hands
3. Form the mixture into four large parties & lightly cost in the remaining breadcrumbs, shaking off the excess
4. Heat the olive oil in a large frypan over medium heat. Add the patties & cook for 3 to 4 minutes each side or until golden brown & cooked through
5. Fill the rolls with patties, rocket & spinach & chopped tomatoes

You can freeze the patties  You can freeze the patties
Separate with plastic wrap  Separate with plastic wrap