1x400g Dunn's River Peas & Beans*drained, rinsed under cold water
2large peachesripe but firm, halved, deseeded, spiralized
2green onionsfinely chopped
For the Salad Dressing:
1and 1/3 tablespoon Encona Hot Pepper Sauce*
4tablespoonsvegetable oilI used cold pressed rapeseed oil
1small garlic clovecrushed
Combine all the Salad Dressing ingredients, add half of the dressing to the peas/beans and mix together well. Set aside.
Combine all the Patties ingredients, mix well (use the back of a spoon to do this) and form small patties approx. 2 cm thick (the mixture won't stick to your hands if you sprinkle a little water on them) . Coat the patties in the breadcrumbs. Set aside.
To make the Slaw, combine the peach and zucchini, add the bean mixture, drizzle with the rest of the dressing and scatter the onion over the top. Set aside.
Heat up 2 tablespoons of oil and fry the patties over a medium/low heat for about 4 minutes on each side (add a little more oil if necessary after you've turned them over). Serve hot with a good helping of the slaw.