Gujarati Style Bean Patty Pav and Beetroot Raita

Name: Gujarati Style Bean Patty Pav and Beetroot Raita with Wedges, Ginger-Cucumber Salad, Crispy Onions and Mango Chutney
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 1 carton(s) Red Kidney Beans; 75 grams Plain Flour; 1 sachet(s) Curry Powder Mix; 30 grams Ginger Puree; 450 grams Potatoes; 1 unit(s) Baby Cucumber; 250 grams Cooked Beetroot; 150 grams Greek Style Natural Yoghurt; 2 unit(s) Burger Buns; 40 grams Mango Chutney; 1 sachet(s) Crispy Onions; ½ tsp Salt; 2 tbsp Olive Oil; 1 tsp Sugar; 4 tbsp Mayonnaise

with Wedges, Ginger-Cucumber Salad, Crispy Onions and Mango Chutney

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Bean patty pav is a flavourful vegetarian dish combining regional Indian and street food influences. It contains a spiced mixed bean patty, inspired by Gujarati flavours, served in a soft bun. Paired with a cooling beetroot raita made with yoghurt, this recipe balances spices with freshness.

Tags:

Veggie

•New

Allergens:

Wheat

•Cereals containing gluten

•Milk

•Barley

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 40 minutes

DifficultyEasy

Ingredients

serving amount

1 carton(s)

Red Kidney Beans

75 grams

Plain Flour

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Curry Powder Mix

30 grams

Ginger Puree

450 grams

Potatoes

1 unit(s)

Baby Cucumber

250 grams

Cooked Beetroot

150 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

Burger Buns

(Contains: Wheat, Barley, Cereals containing gluten)

40 grams

Mango Chutney

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

½ tsp

Salt

2 tbsp

Olive Oil

1 tsp

Sugar

4 tbsp

Mayonnaise

Nutritional information

Energy (kJ)5605 kJ

Energy (kcal)1340 kcal

Fat46.6 g

of which saturates10.8 g

Carbohydrate178.5 g

of which sugars44.2 g

Dietary Fibre20.8 g

Protein32.9 g

Salt4.83 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

•Sieve

•Baking Paper

•Grater

Instructions

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain and rinse the kidney beans in a sieve. Pop them into a bowl and mash well with the back of a fork.

In a large bowl, use your hands to mix together the mashed beans, flour, curry powder, half the ginger puree, the salt and olive oil (see pantry for both amounts).

Roll into even-sized balls, then shape into 1cm thick patties, 2 per person. Pop the patties onto a lined baking tray. Drizzle over some oil, then set aside.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

When the wedges have 20 mins remaining, bake the bean patties on the middle shelf until cooked through and lightly browned, 18-20 mins. Turn halfway through.

Meanwhile, trim the cucumber, then cut into small 1cm pieces.

Coarsely grate the beetroot, wearing gloves to avoid staining.

Place the beetroot in a sieve and press with the back of a spoon to remove as much water as possible.

In a small bowl, mix the diced cucumber with a pinch of salt and sugar, then stir through a drizzle of oil.

In a medium bowl, mix together the grated beetroot, yoghurt, sugar (see pantry for amount) and remaining ginger puree. Season with salt and pepper.

When the patties are almost ready, halve the burger buns. Pop into the oven to warm through, 2-3 mins.