Mexican-Spiced Bean Patties
with Coriander, Fries & Plant-Based Aioli
Thanks to our Mexican fiesta spice blend, a double dose of fresh herbs and a healthy sprinkle of plant-based Cheddar, these hearty patties definitely don't fall short on flavour. So skip the veggie patties and fries from the freezer aisle and give this surprisingly simple recipe a go!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 tin
black beans
1 bunch
spring onion
1 bag
coriander
1
tomato
1
cucumber
1 bag
mixed salad leaves
1 packet
plant-based aioli
1 packet
plant-based shredded Cheddar cheese
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
2 tbs
plant-based milk
1 drizzle
white wine vinegar
¼ cup
plain flour (or gluten-free plain flour)
(Contains Gluten;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile drain black beans, reserving the liquid, then rinse beans thoroughly. • Thinly slice spring onion and coriander.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. In a medium bowl, combine black beans, plant-based grated cheese, Mexican Fiesta spice blend, coriander, spring onion, the plain flour, the plant-based milk and some reserved bean liquid (3 tbs for 2 people / 6 tbs for 4 people). Mix well to combine. • Using damp hands, roll the mixture into small balls, then flatten into 1cm-thick patties (3-4 per person). Transfer to a plate.
TIP: Lift out some of the mixture with a spoon. If it's too wet and doesn't hold its shape, add a little more flour!
• Slice tomato into wedges. Roughly chop cucumber. • In a second medium bowl, combine a drizzle of white wine vinegar and olive oil. Season with salt and pepper. Top with mixed salad leaves, tomato and cucumber. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
• In a large frying pan, heat enough olive oil to coat the base over medium heat. • When oil is hot, cook patties, in batches, until golden, 3-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Add extra oil between batches if needed to prevent the patties from sticking to the pan!
TIP: Don't flip before the time is up to ensure your patties can set.
• Toss the salad. • Divide Mexican-spiced bean patties, fries and salad between plates. • Serve with plant-based smokey aioli. Enjoy!