I like to spend a few hours on the weekend cooking roasted vegetables, grains and beans. With those few things out of the way, most meals throughout the week can go quickly, but you can also diversify because you're not stuck with one big dish. This is one of those recipes...you can make the patties ahead of time and then just warm them up and serve with some grains and fresh greens, or pack for lunch. Served here with lettuce and millet. —recordsintheden
8 - 10 small patties
For the patties
small beets, boiled until cooked through and sliced into small pieces
corona beans or any other white bean
spring onions, finely chopped
fine corn flour
lemon (enough for ~ 1/3 c lemon juice)
low sodium soy sauce
garlic clove, crushed
knob ginger, finely chopped (equivalent size to your garlic clove or a bit bigger)
Chop and sautee the spring onions for a few minutes in a light drizzle of sesame oil, just to soften them. Set aside to cool.
In a small pot, boil the beans in some water on medium heat until warm. Once warm, remove from the heat and drain the water. The beans will be better to work with if they are warm.
In a large bowl combine 2 tbsp (30 ml) lemon juice, sesame oil, soy sauce, garlic, and ginger.
To the bowl, add the beets, sauteed spring onions, warm beans, hemp seeds, almond flour, corn flour, and a sprinkle of chili flakes if you like some heat.
Start with a fork to mash the beans and beets. When the beans and beets start to break down, start using your hands to combine everything.
Form into small patties and cook for 15 – 18 minutes at 350F/180C.
For the sauce
In a small bowl, combine the peanut butter, remaining lemon juice, and a generous dash of soy sauce. Once combined, add water until you achieve you desired thickness/taste profile. This is just meant to be a light dressing but you can always used a more jazzed up peanut sauce if you like.