White Bean Patties
These patties make a great meal or snack. Almond meal replaces the need for breadcrumbs and also adds nuttiness and crunch. There is a good dose of greens in each patty (kale/silverbeet, coriander and parsley), boosting the nutrient density and delivering stacks of chlorophyll. Once baked, you could pan-fry the patties in a little ghee, two minutes on each side until golden brown.
Serve with a side salad, smashed avocado and a yummy relish or chutney.
- 1/3 Japanese pumpkin, peeled and cut into small cubes
- 1 cup whole raw almonds
- 800g canned or freshly cooked Lima beans (butter beans)
- Extra virgin olive oil
- 1 onion, peeled and diced
- 1 tbsp finely chopped fresh coriander root
- Pinch dried chili flakes
- 2 cups finely chopped kale or silverbeet leaves (main white stem removed)
- ½ cup finely chopped parsley leaf
- ½ cup finely chopped coriander leaf
- ½ tsp lemon zest
- 2 organic eggs
- Sea salt and black pepper to taste
- Preheat oven to 180°C. Line a baking tray with baking paper.
- Place the pumpkin cubes in a bowl, drizzle a little olive oil and mix with your hands to cover evenly with the oil. Place on baking tray and bake for approximately 25 minutes, or until the pumpkin begins to brown on the edges.
- While the pumpkin is baking, place the almonds in a food processor and process to a crunchy meal. Transfer almond meal to a large mixing bowl and set aside.
- Heat a little olive oil in a large frying pan and sauté the onion, coriander root and chili flakes on medium heat for about 3 minutes. Add the silverbeet and toss for a minute or so. Allow it to cool slightly and place in a food processor.
- Add the butter beans, chopped herbs and cooked pumpkin into the food processor. Crack the eggs in and then add the lemon zest.
- Season with salt and pepper to taste.
- Process briefly, just to combine (you don’t want the mix to be too smooth).
- Transfer the mix into the bowl with the almond meal. Fold the almond meal through the mix.
- Line the baking tray with fresh baking paper (oven still on 180°C).
- Place an egg or burger ring (roughly 9cm diameter) on the baking tray. Fill with two tablespoons of the mix, flatten to form a patty and then remove the ring. Continue to do this for the remainder of the mix.
- Bake for 20 minutes or until the edges just start to crisp up. Transfer to a cooling tray.
Per Serving (recipe serves 10)