Curried Chickpea Patties

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.

Spinach & Tuna Rice Cake

WW 3pt

serves 6

2 medium red capsicum, finely chopped
2 garlic cloves, crushed
200g baby spinach
2 cups cooked rice
425g can tuna in springwater, drained and flaked
4 green shallots, finely chopped
1 tbs fresh dill
2 eggs, lightly beaten
2 egg whites, lightly beaten
1 tsp lemon rind, grated
rocket leaves to garnish


Preheat to 180C. Grease a 22cm round ovenproof dish or cake tin and line the base with baking paper.


Heat a large oil-sprayed non-stick frypan over medium heat. Add the capsicum and cook, stirring,  for 5 minutes or until softened. Add the garlic and spinach, cook until the spinach wilts. Cool.


Combine the spinach mixture, rice, tuna, shallots, eggs, egg whites, dill and rind in a large bowl Season and mix well.


Spoon mixture into the prepared dish and press down firmly. Bake for 25 minutes, or until firm. Garnish with rocket and serve cut into wedges.