Mediterranean tofu patty and warm bean salad
1 small, finely chopped
2 individual, finely chopped
350 g, drained
brown rice microwave packet
1 cup(s), (125g)
black olives, drained
¼ cup(s), (40g), kalamatta, pitted, chopped
semi dried tomatoes, not in oil
35 g, chopped
fresh flat-leaf parsley
⅓ cup(s), chopped
2 medium, cut into 1cm pieces
250 g, halved
canned cannellini beans, rinsed, drained
1 can(s), (400g), rinsed, drained
3 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a frying pan with oil and heat over medium heat. Add onion and celery and cook, stirring, for 5 minutes or until softened. Transfer to a large bowl.
- Place tofu in a food processor and process for 30 seconds or until crumbly. Add tofu to onion mixture with rice, olives, sun-dried tomatoes, pepitas, egg, half the parsley and half the breadcrumbs. Divide mixture into 8 equal portions and shape each portion into a patty. Carefully toss each patty in remaining breadcrumbs to coat.
- Line a baking tray with baking paper. Place patties on prepared tray and lightly spray with oil. Bake for 15 minutes, turning once, or until golden.
- Meanwhile, spray a frying pan with oil and heat over high heat. Add zucchini and tomatoes and cook, stirring, for 2 minutes. Add beans and remaining parsley and cook, stirring, for 1 minute. Serve patties with warm bean salad and lime wedges.