A healthy and versatile recipe.


  • 250 g button mushrooms
  • 40 g couscous
  • 40 g butter beans (cooked)
  • 1 small onion
  • 1 small carrot
  • 10 g whole meal bread crumbs
  • 6 g balsamic vinegar
  • 1 clove garlic, minced
  • 0.5 red chilli (de-seeded and minced)
  • 1 dsp chopped fresh coriander
  • sea salt
  • sunflower oil for sautéing
  • 250 ml tub of natural yoghurt
  • 1 tblsp finely chopped fresh mint


  • Place the couscous in a large bowl and wash.
  • Bring boiling water level with the top of the couscous and allow to soak for ½ hour. Blend the butter beans without any liquid.
  • Halve the onion and slice thinly. Roughly grate the carrot.
  • Sauté the vegetables over a medium heat in a little sunflower oil until soft. Season with a small pinch of salt.
  • Thinly slice the mushrooms and sauté in a little sunflower oil over a medium heat until soft.
  • Season the mushrooms with a little salt.
  • Place in a colander to drain any excess juice. Leave for 20 minutes. Pulse the drained mushrooms in a food processor.
  • Fluff up the couscous.
  • Add the blended butter beans, chopped mushrooms, cooked onion and carrot mix, bread crumbs, balsamic vinegar, chilli, garlic, coriander.
  • Mix well. Season the mixture with salt.
  • Divide the mixture into 12 portions and shape each portion into a pattie.
  • Place in the fridge for at least half an hour to chill.
  • Place the yoghurt into a bowl and stir in the chopped mint.
  • Season with salt and pepper.
  • Heat a tablespoon of sunflower oil in a frying pan.
  • Fry the patties on both sides until golden.
  • Serve with the yoghurt and mint dip.

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