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INGREDIENTS:
1 tablespoon olive oil
1 onion, finely diced
1 carrot, grated
1 stick celery, finely chopped
½ red capsicum, finely chopped
750g can Edgell Red Kidney Beans, drained
1 ½ cups fresh breadcrumbs
2 tablespoons Tomato Paste
2 teaspoons Worcestershire sauce
1 teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh parsley
1 egg, beaten
Tomato Chutney for serving
METHOD:
1. Heat olive oil in a medium saucepan, add onion, carrot, celery and
capsicum. Cook for 5 minutes or until tender.
2. Place drained Edgell Red Kidney Beans in a food processor and
process until chopped, spoon into a large mixing bowl.
3. Add cooked vegetables, breadcrumbs, Leggo’s Tomato Paste,
Worcestershire sauce, herbs and egg. Season with salt and pepper and mix
to combine.
4. Press mixture into a greased baking paper lined 9cm x 20cm
loaf pan.
5. Bake in a preheated oven at 200ºC for 35 minutes, cool in pan
for 5 minutes before turning out and slicing. Serve with steamed
vegetables and tomato chutney.
SERVES: 4
PREPARATION: 10 minutes
COOKING TIME: 40 minutes
TIP: This loaf is perfect sliced cold as a sandwich filling.
 3
serves of vegetables
Low
in fat
Suitable
for vegetarians
½
your daily fibre needs
| Energy |
1492kj |
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| Protein |
16.2g |
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| Fat - total |
7.8g |
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| - saturated |
1.2g |
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| Carbohydrate - total |
49.3g |
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| - sugars |
9.9g |
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| Fibre |
11.4g |
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| Sodium |
596mg |
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