Ingredients
- 1 tablespoon canola oil
- 1 brown onion, finely chopped
- 1 tablespoon korma curry paste
- 1 teaspoon ground cumin
- 250 g no added salt chickpeas, rinsed, drained
- 250 g no added salt cannellini beans, rinsed, drained
- 2 eggs, lightly beaten
- ½ cup fresh coriander leaves, finely chopped
- 2 tablespoons wholemeal plain flour
- Spray olive oil
- 60 g spinach leaves
- 2 tomatoes, sliced
- ½ cup carrot, grated
- 4 multigrain rolls
Method
Step 1
Heat non-stick frying pan over medium heat and drizzle with canola oil. Cook onion for 2 minutes, stir in curry paste and cumin and cook for 1 minute. Remove from the heat.
Step 2
Mash chickpeas and cannellini beans in a large bowl. Add onion mix, egg, coriander and flour.
Step 3
Shape mixture into 4 large patties. Spray a large non-stick frying pan with spray olive oil and set over medium heat. Add patties, turning once for 8-10 minutes or until golden brown.
Step 4
Place spinach, tomato, grated carrot on each roll base and top with pattie and roll lid to serve.
