Sun-dried tomato patty sandwiches

Step 1/4

• 1⅔ purple potatoes
• 3⅓ g rosemary
• 10 g parsley
• ⅓ onion
• 16⅔ g sun-dried tomatoes
• 30 g canned white beans
• salt

• cutting board
• knife
• pot
• sieve

Wash potatoes and cut into bite-sized pieces. Add to a pot, add salt, and cover with water. Bring to a boil, lower heat, and leave to simmer for approx. 15 min. In the meantime, roughly chop rosemary and parsley, dice onion, and slice sun-dried tomatoes into strips. Drain beans.

Step 2/4

• 10 g breadcrumbs

• oven
• bowl (large)
• potato masher

Preheat oven to 190°C/275°F. Add breadcrumbs, rosemary, parsley, onion, sun-dried tomatoes, and drained beans to a bowl and mix to combine. Set aside. Once potatoes have cooked, mash with a potato masher until mostly smooth with some small lumps.

Step 3/4

• chili flakes
• salt
• pepper

• baking sheet
• parchment paper
• food processor
• spatula

Line a baking sheet with parchment paper. Add mashed potatoes and breadcrumb mixture to a food processor and process until well incorporated. Mixture should be sticky. Form mixture into 6 patties using your hands and add to prepared baking sheet. Season each patty with red pepper flakes, salt, and pepper. Transfer to preheated oven and bake at 190°C/275°F for approx. 15 min., flipping halfway through. Remove from oven and let cool for approx. 5 min.

Step 4/4

• baby spinach (for serving)
• Dijon mustard (for serving)
• whole-grain wheat bread (for serving)

Serve as a sandwich with some leafy greens and Dijon mustard on whole grain wheat bread. Enjoy!

Enjoy your meal!