DinnerVegan

By Aine Carlin | September 26, 2011

Photo: Aine Carlin

Beans are more than just a feature in my diet. They are an integral part of my eating, not only out of necessity but out of sheer love – I worship at the feet of the legume. It’s quite apt they’re called Pulses really, because if it weren’t for these nutritious little darlings I may not have one, so important are they to my health.

I eat some sort of pulse every day, whether it’s in the form of hummus, refried beans, baked beans on toast, as a side, in soups, part of a casserole or burger/patty style. You could say they are my meat. Packed full of protein, hearty in taste and texture and versatile as you like – in short, I could never get bored of beans.

Photo: Aine Carlin

These little bean beauties were an absolute triumph. Crispy exterior, firm but creamy interior and oozing with flavor – my kind of patty. And while they’d work fantastically well on a lightly toasted bun, I paired them with a very simple wild rice risotto; but a salad would also be make a wonderful accompaniment. I rounded the dish off with a vegan garlic and wholegrain mustard mayo sauce, which I made by adding 3 tbsp of store-bought vegan garlic mayonnaise with a tablespoon of wholegrain mustard. Perfection!

Photo: Aine Carlin

Aine Carlin is a vegan blogger who specializes in vegan recipes. She also has a keen interest in vegan fashion and is currently training to be a stylist where she hopes to promote cruelty free clothing and beauty. You can find more of her vegan recipes and vegan friendly fashion over at www.peasoupeats.com

  • 2 cups cooked cannellini/white beans
  • 1 zucchini/courgette
  • 3 spring onions/scallions
  • 1/4 cup chopped flat leaf parsley
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tbsp flour
  • 1 tbsp polenta/corn meal
  • 1 tbsp pumpkin seeds/pepitas
  • Olive oil
  • salt and pepper

Directions

1. Drain and rinse the beans, transfer to a large bowl and mash. Set aside.

2. Grate the zucchini and chop the scallion. Heat the oil in a frying pan or skillet and add the zucchini, scallion, oregano, thyme, season generously and allow to cook for several minutes until the zucchini softens.
Finely chop the flat leaf parsley.

3. Add the zucchini mixture to the mashed beans, season and combine using a spatula. Add the parsley, flour, polenta, pumpkin seeds and season further with lots of cracked black pepper. Mix until it comes together in a ball. If it is still quite sticky add a little more polenta.

4. Take a handful, roll it into a large ball and then flatten ensuring there are no cracks around the rim of the patties.

5. Repeat - you should get four or five decent sized patties out of this mix. Refrigerate for an hour turning over half way through.

6. Heat a small amount of oil in the pan - I brush it evenly over the entire pan using a pastry brush. When it is a fairly high heat (but not smoking) add the patties and cook for 10 minutes on each side. Their exterior should be golden and crunchy.

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