Thursday, 16 November 2017

Broad Bean Patties

This year we did not grow broad beans, a very sad state of affairs indeed. Some of my green fingered friends have taken pity on me and given me a couple of bags, fresh picked and ready for me to make my all time favourite dip. The dip requires double podding which is ok when you have heaps but less so when your supply is limited. I am very grateful to them for their contributions and have really been enjoying both the dip and these patties.

These patties are made with single podded broadbeans which is much less work and less wasteful as the outer skin is used. Our worm farm and compost bins get the benefit of the outside pods. 

These are a very good alternative to meat pattie which makes them suitable for vegans and vegetarians and are also gluten free. 

My favourite way to eat these is to make them into a burger, they can also be made into smaller balls as finger food or as as an alternative to falafels. In a bun with salad they are still vegan friendly, egg and cheese may still be acceptable to vegetarians, and some cooked bacon makes them more like the traditional burger but no longer vegetarian or vegan. Takes care with the bun as this will be a problem for those on gluten free diets, I mostly use a commercial gluten free bread, wrap or bun when serving them to people with gluten intolerance.

Broad Bean Patties
Vegan, vegetarian and gluten free
500g podded broad beans*
½ brown onion
1 teaspoon dried thyme
1 clove garlic
1 teaspoon baking powder
4 tablespoons chia seeds
4 tablespoons cornflour
salt and pepper to taste

*at least 1 kg unpodded
To cook
Extra cornflour
Grapeseed oil / olive oil for frying

Place podded broadbeans, onion, thyme and garlic in a food processer and blitz until finely chopped or crumb consistency. 

Add cornflour and chia seeds. Mix well. Taste and add salt and pepper to your taste.

Cover and refrigerate the mixture for at least an hour to allow the mixture to firm.

Divide mixture into five or six balls*, roll in a little cornflour and flatten into burger patties.

Heat a small amount of oil in a frypan and shallow fry on both sides until golden brown and heated through.

Uneaten patties can be refrigerated for two days and reheated in the microwave or oven. Alternatively freeze, defrost and reheat.

*Make the mixture into smaller balls and use as finger foods or an alternative to falafels in a wrap

No comments:

Post a Comment