WW 4pt
serves 4
1 x 300g chicpeas, risnsed and drained
2 cups (460g) leftover mashed potato
100g green beans, thinly sliced
1 tbs curry powder
1 egg, lightly beaten
1/2 cup (12g) finely chopped coriander
1 tbs canola oil
80g baby spinach leaves
250g grape tomatoes
2/3 cup (190g) reduced fat Greek-style yoghurt
Pulse chickpeas in a food processor until roughly chopped. Transfer to a large bowl. Add mashed potato, beans, curry powder, egg and coriander. Season with freshly ground black pepper. Stir until well combined.
Using 1/4 cup of mixture at a time, shape mixture into 12 patties. Heat oil in large non-stick frying pan over medium heat. Cook patties for 3-4 minutes on each side, or until golden. Serve with spinach leaves, grape tomatoes and a dollop of reduced fat yoghurt.
