Mushroom & butter bean patties

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1 can of butter beans (Lima beans) 5 medium mushrooms 1 large clove of elephant garlic (about 20gr) 50gr red onion 4 tbsp (gluten free) bread crumbs and more for coating juice and zest of half a lemon ½ tsp Himalayan rock salt 1 small chilli, finely chopped (if you like it hot, leave the seeds in) about 8 mint leaves, finely chopped 2 tbsp tahini 2-4 tbsp of chickpea flour (or another flour) - depending on how moist the mixture is. Easy yoghurt dip ¼ cup of coconut yoghurt ¼ tsp curry powder or smoked paprika or any other flavour you fancy a pinch of salt 1 clove of garlic


Mash the beans quite fine in a bowl with a fork, adding in the bread crumbs, lemon juice & zest, salt, chilli, chopped mint and minced garlic In your food processor, blend the mushrooms plus the chopped onions to a thick, medium fine paste Add the paste to the bean mash, add tahini and mix with a spoon Add flour; 2-4 table spoons, so the mixture doesn't stick to your hands - that's the only purpose of the flour so if you don't need it, you can omit it Place in fridge for 20 minutes or longer, then place bread crumbs in a shallow bowl, form balls out of the bean mixture and coat them in bread crumbs, gently pressing them into patties For the dressing, mix the ¼ cup coconut yoghurt with 1 clove of garlic, ¼ tsp curry powder, a pinch of salt, and that's it.

Source: Thanks to Eerainuh of VaVaVroom