Per serving (216g)
Calories 460, Fat 17g, Saturates 2.5g, Carbohydrate 49g, Sugars 1.4g, Fibre 16g, Protein 31g, Salt 0.93g
To make the garlic butter, add the butter, garlic, chives and parsley to a bowl and beat together until fully incorporated. Wrap the garlic butter in cling film, roll into a sausage shape and place in the fridge to firm up.
For the haché steak, add 1 tablespoon of oil, the onion, garlic, mustard, 2 tablespoons of peppercorns and the thyme to a frying pan over a medium-high heat, and cook for 2-3 minutes until the onions soften. Then add the soya mince and cook for a further 3-4 minutes until the mince starts to brown.
In a large bowl, mash the kidney beans and mix in the soya mince mixture, flaxseed, rice flour and water to create a dough-like consistency. Season with salt, to taste.
Then, shape the mixture into steaks and use the remaining peppercorns to coat the steaks. In a large frying pan over a high heat, add the remaining tablespoon of oil and fry the steaks for 3-4 minutes on each side. To finish, slice a disc of garlic butter and add to the top of the steak, to serve.
Moroccan Spiced Butternut Squash, Chickpea and Cauliflower Pasties These...
No-Bake Chocolate Christmas Pudding This simple festive dessert is...