• 500 g cooked bean (with outer skin removed)

Dressing:

• ¼ tsp dry mustard powder
• 1 tsp paprika
• 1 tbsp chopped parsley
• 1 clove garlic
• ¼ tsp salt
• 1 tbsp wine or cider vinegar
• 2 tbsp oil

Shake all the ingredients together in a jar and pour over the beans.

• 420 g tin of chickpeas
• 2 cloves of garlic
• 2 tbsp tahini (sesame paste)
• ½ stalk of celery
• 1 tsp each of corriander and cumin
• ½ tsp tumeric
• ¼ cup  fresh parsley
• Place all the ingredients in a food processor and mix until smooth.  Shape into small patties and dust in flour.
  Cook in small batches in a fry pan with a little oil until golden.
  Serve with a some salad, hummus, sweet chilli sauce  and some yoghurt and mint dressing or your favourite dressings.
  Mint and Yoghurt Dressing:  Combine ½ cup of unsweetened yoghurt with ¼ cup chopped mint, the juice of half a lemon and freshly ground salt and pepper to taste.