CANNELLINI AND KUMARA PATTIES
These simple vegetarian patties are quick to prepare and always popular. Substitute pumpkin, carrot or celeriac for the kumara if you wish. To keep these vegan, omit the egg, but you may need to add a little flour to help bind the mix.
Ingredients
1 tablespoon olive oil
1 onion chopped
1 cup peeled and grated orange kumara
1⁄2 teaspoon salt
2 cloves garlic, chopped
pinch chilli flakes
2 x 400g tins cannellini or kidney beans, drained and rinsed
1 cup herbs such as parsley, coriander, etc.
1 egg, beaten
1⁄2 cup dried breadcrumbs or panko crumbs
Method
Heat oil and fry onion and kumara with salt until soft. Add garlic and chilli flakes and cook for 1 min. Put into a food processor with beans and herbs and blitz to a coarse crumb. Combine with egg and breadcrumbs or panko
Shape into patties and ideally refrigerate for at least 30 mins to set up. Fry gently for 3-4 mins each side (alternatively, brush with oil and bake for 30 mins in a 180°C oven)
The shaped mix can be frozen for use at another date
Serve in burgers with lettuce, tomato, pickles and mayo or toppings of choice