Tuesday, April 26, 2011

Spicy bean patties

Breakfast: Home-made granola with yogurt and blueberries

Lunch: Miso soup with noodles and tofu

Dinner: Spicy bean patties with couscous, grilled zucchini and carrot salad

Miso soup is great for vegetarians, as it contains a hell of a lot of protein. Despite the fact that in sushi places you get it as something of a starter, with noodles and tofu miso soup can be a very filling and warming main meal in itself. Throw a spring onion in and it’s prefect. Strangely, it’s also been reported to help fight against radition poisoning and was used as such in Hiroshima and Nagasaki. Mad, eh?

I first made these bean patties a couple of years ago for a BBQ we were having – though the eternal curse of having it rain on every party I throw means that they got cooked in the oven in the end. I have adjusted the recipe this time, with fantastic results!

You’ll need:
(Feeds 2)
            1 tin of kidney beans
            1 small red onion, chopped finely
            1 tsp ginger, grated
            3 tbsp breadcrumbs
            2 tbsp plain flour and more for the outside of the patties
            1/2 a small red chili
            1/2 tsp of cumin
            a pinch of cayenne pepper
            juice of 1 lime
            a handful of fresh coriander

            1 zucchini, chopped
            1 carrot
            1 tomato
            1 cucumber
            1 cup of couscous

            Mash the kidney beans with a fork until they’re somewhat pureed
            Add the red onion, grate in the ginger, and add the soy sauce
            Add the chili, spices and half the lime juice
            Add the breadcrumbs and mix well
            Add the flour a bit at a time; if it becomes too dry, add more soy sauce
            Chop the coriander and add this, mixing thoroughly
            Shape into 6 patties and cover with flour
            Set aside

            Dice the cucumber and tomato and put into a bowl
            Grate in the carrot
            Add a splash of soy sauce and the rest of the lime juice
            Stir well

            Put the couscous in a bowl and cover with 1 1/4 cups of boiling water
            Cover and leave for 5 mins

While this is happening, grill the sliced zucchini, making sure both sides are cooked evenly

            Heat some oil in a frying pan
When hot, add the patties and fry on a medium-high heat for about 4 minutes on both sides, or until each side is brown and they’re warm in the middle

Dish the couscous out onto the plates
Stack 2 patties on top of the couscous and top with a few slices of zuccini
Place some of the carrot salad next to this pile
Drizzle with sweet chili sauce, if that’s your bag (it most definitely is mine)

Losing the traditional bread and serving these with couscous, grilled zucchini and the salad makes this meal feel very light while being nutritionally dense. It’s the first time I’ve made this whole meal but I’ll definitely be doing it again, and soon!

Maybe tomorrow?

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