Beans are more than just a feature in my diet. They are an integral (couldn’t, wouldn’t and refuse to live without them) 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 also called Pulses because if it weren’t for them I may not have one, so important are they to my health. A little grim but kinda true.
I eat some sort of pulse everyday, whether it be in the form of hummus, refried beans, baked beans on toast, as a side, in soups, part of a casserole or in a burger/pattie. 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, just isn’t possible, ain’t ever gonna happen. Eva!
And these little beany beauties were an absolute triumph. Crispy exterior, firm but creamy interior and oozing flavour – my kind of pattie. They’d work great in a bun but I decided to pair them with a wild rice risotto topped with a vegan garlic and wholegrain mustard mayo sauce type thingy (literally just 3 tbsp vegan garlic mayo mixed with a teaspoon of wholegrain mustard). Perfection.
Hubbie just kept saying “these are really good, aren’t they?”, so I think that means he thought they were really good.
cannellini bean and courgette patties
2 cups cooked cannellini/white beans
1 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
Drain and rinse the beans, transfer to a large …
