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£1.10/kgMolletes are extremely delicious open sandwiches topped with refried beans, cheese and salsa. They make a brilliant breakfast or weekend brunch as they’re a source of fibre and protein, not to mention offering a generous quota of plants.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
To make the salsa, put 2 tbsp of the chopped onion in a bowl with the cherry tomatoes, avocado, ½ of the chilli and a pinch of salt. Pour over ½ of the lime juice, then set aside until ready to serve.
Heat 2 tbsp oil in a large frying pan over a medium-high heat. Fry the remaining onion with a pinch of salt for 4-5 minutes until soft. Add the garlic and remaining chilli; fry for 2-3 minutes. Stir in the cumin, paprika and beans, and fry for 2 minutes more. Add ½ of the bean liquid (discard the rest) and simmer for 1-2 minutes, then use a potato masher to roughly crush the beans. Add the remaining lime juice; take off the heat.
Use the remaining 1 tbsp oil to fry the eggs in a small frying pan. Meanwhile, toast the sourdough. To serve, top the toast with the beans. Stir the coriander through the a fried egg and some feta; serve straight away.
Typical values per serving when made using specific products in recipe
Energy | 2,250kJ/ 540kcals |
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Fat | 33g |
Saturated Fat | 9.8g |
Carbohydrates | 30g |
Sugars | 7.3g |
Fibre | 11g |
Protein | 25g |
Salt | 1.4g |
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