- 100g green beans, trimmed, thinly sliced
- 300g firm silken tofu
- 1/2 red capsicum, finely chopped
- 2 green onions, thinly sliced
- 2 tablespoons tikka masala curry paste
- 1/4 cup plain flour
- Canola oil cooking spray
- 400g loaf Turkish pide
- 1/2 cup Tamar Valley Greek Style No Added Sugar Yoghurt
- 2 tablespoons finely chopped fresh coriander leaves
- 40g baby spinach
- 1/3 cup mango chutney, to serve
- Step 1Cook beans in a small saucepan of boiling water for 1 minute. Drain. Refresh under cold water. Drain.
- Step 2Coarsely grate tofu. Using your hands, squeeze out any excess moisture. Place in a large bowl. Add capsicum, onion, curry paste, flour and beans. Season with salt and pepper. Mix well. Shape mixture into 4 large patties, pressing firmly to ensure mixture sticks together. Spray both sides of patties with oil.
- Step 3Cut Turkish pide into 4 evenly sized pieces. Split each piece in half. Spray cut sides with oil. Heat a barbecue hotplate or grill on medium-high heat. Cook patties for 3 to 4 minutes each side or until heated through. Cook bread for 1 to 2 minutes each side or until lightly charred.
- Step 4Combine yoghurt and coriander in a small bowl. Season with salt and pepper. Place toasted bread bases on serving plates. Spread with half the yoghurt mixture. Top with spinach and patties. Dollop with remaining yoghurt mixture. Sandwich with remaining bread pieces. Serve with mango chutney.
- High carb
- Low fat
- Low kilojoule
These patties also make a great lunchbox filler or reduce their size and serve as a starter with the chutney as a dipping sauce.
- Author: Cathie Lonnie
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas