Ingredients
- 2 teaspoons vegetable oil, plus extra for shallow frying
- 1 onion, small and finely chopped
- 2 garlic cloves, minced
- 1/2 cup peas, frozen
- 2 teaspoons curry powder
- 400 grams cannellini beans, rinsed and drained
- 250 grams pork mince
- 1 egg, lightly beaten
- 1/2 cup panko crumbs
- 1/3 cup Greek-style yoghurt
- 1 tablespoon chopped mint
- 320 grams sourdough bread rolls, 4 soy and linseed sourdough rolls, split and toasted specified
- 1 cucumber, cut into ribbons
- 40 grams baby rocket leaves
- 1/2 cup mango chutney
How to Make
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Step 1: In a frying pan, heat oil on medium and saute onions and garlic for 1 to 2 mins and then add peas and cook 2 to 3 mins and now stir in curry powder and cook, stirring 1 min until aromatic, then let sool slightly.
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Step 2: In a bowl, mash cannellini beans with a fork and then mix in mince, egg, and onion mixture and season.
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Step 3: Shape mixture into four even-sized flattened patties and place on a tray and chill for 20 mins.
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Step 4: Preheat oven to moderately slow, 160 C.
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Step 5: In a large frying pan, heat extra oil on medium.
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Step 6: Coat patties in crumbs and cook 2 to 3 mins each side until golden and then
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Step 7: Transfer to tray and bake 10 to 15 mins.
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Step 8: Spread combined yoghurt and mint over base of rolls and top with cucumber, patty and rocket and finish with chutney and remaining roll half.
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Step 9: TIP: Panko crumbs are crispier and lighter in texture than regular store-bought crumbs.
We hope you enjoy this recipe!
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