Recipe:
Ingredients
For the patties:
2 x 400g tins kidney beans
1 small red onion, diced
2 garlic cloves, minced
1 small carrot, grated
1 tbsp tomato purée
50g rolled oats
3 tbsp chickpea flour
1 tsp smoked paprika
1 tsp cumin
½ tsp chilli flakes
1 tbsp lemon juice
1 tsp soy sauce
Salt & black pepper
Olive oil (for frying)
For the rice:
250g long-grain rice
1 tbsp olive oil
1 small white onion, chopped
2 garlic cloves, chopped
1 red chilli (optional)
2 tbsp tomato purée
½ tsp turmeric
½ tsp smoked paprika
600ml hot veg stock
Salt
For the salad:
½ cucumber, thinly sliced
2 tomatoes, in wedges
½ red onion, sliced
75g salad leaves
1 tbsp olive oil
Juice of ½ lemon
Pinch of sumac (optional)
Salt & pepper
For the hummus:
1 x 400g tin chickpeas
2 tbsp tahini
Juice of 1 lemon
1 garlic clove
3 tbsp cold water
2 tbsp olive oil
Salt
Paprika & herbs (to garnish)
Method
Mash beans in a large bowl (leave some texture). Mix in onion, garlic, carrot, tomato purée, oats, flour, spices, lemon juice, soy sauce, salt, and pepper. Stir until firm and slightly tacky.
Shape into 12 small patties with damp hands. Fry in a non-stick pan with a little oil, 3–4 mins per side, until crisp and golden.
Rinse rice until water runs clear. In a pan, sauté onion in oil, then add garlic and chilli. Stir in tomato purée, turmeric, and paprika. Add rice, coat well, then pour in stock. Simmer covered for 15 mins, then rest (lid on) for 5 more. Fluff with fork.
For hummus, blend all ingredients until smooth. Add water as needed. Top with olive oil, paprika, and herbs.
Toss salad ingredients in a bowl with oil, lemon juice, sumac, salt, and pepper.
Serve everything together: a scoop of rice, 3 warm patties, a spoonful of hummus, and a fresh pile of salad.
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/smoky-vegan-bean-patty-salad)
Recipe:
Ingredients
For the patties:
2 x 400g tins kidney beans
1 small red onion, diced
2 garlic cloves, minced
1 small carrot, grated
1 tbsp tomato purée
50g rolled oats
3 tbsp chickpea flour
1 tsp smoked paprika
1 tsp cumin
½ tsp chilli flakes
1 tbsp lemon juice
1 tsp soy sauce
Salt & black pepper
Olive oil (for frying)
For the rice:
250g long-grain rice
1 tbsp olive oil
1 small white onion, chopped
2 garlic cloves, chopped
1 red chilli (optional)
2 tbsp tomato purée
½ tsp turmeric
½ tsp smoked paprika
600ml hot veg stock
Salt
For the salad:
½ cucumber, thinly sliced
2 tomatoes, in wedges
½ red onion, sliced
75g salad leaves
1 tbsp olive oil
Juice of ½ lemon
Pinch of sumac (optional)
Salt & pepper
For the hummus:
1 x 400g tin chickpeas
2 tbsp tahini
Juice of 1 lemon
1 garlic clove
3 tbsp cold water
2 tbsp olive oil
Salt
Paprika & herbs (to garnish)
Method
1. Mash beans in a large bowl (leave some texture). Mix in onion, garlic, carrot, tomato purée, oats, flour, spices, lemon juice, soy sauce, salt, and pepper. Stir until firm and slightly tacky.
2. Shape into 12 small patties with damp hands. Fry in a non-stick pan with a little oil, 3–4 mins per side, until crisp and golden.
3. Rinse rice until water runs clear. In a pan, sauté onion in oil, then add garlic and chilli. Stir in tomato purée, turmeric, and paprika. Add rice, coat well, then pour in stock. Simmer covered for 15 mins, then rest (lid on) for 5 more. Fluff with fork.
4. For hummus, blend all ingredients until smooth. Add water as needed. Top with olive oil, paprika, and herbs.
5. Toss salad ingredients in a bowl with oil, lemon juice, sumac, salt, and pepper.
6. Serve everything together: a scoop of rice, 3 warm patties, a spoonful of hummus, and a fresh pile of salad.