One medium onion, diced
240g cooked lima beans
Canola oil for frying
Chilli or other seasoning
Floury potatoes, 2-3 medium
1-2 tbsp nutritional yeast
3 tsp egg replacer
Fry onion with chilli or other seasoning and set aside to cool.
Put potatoes on to boil (this will not take long for floury potatoes; don’t let them boil too long or they dissolve).
Mash the potatoes with the nutritional yeast. Fluff the egg replacer with a few teaspoons of water till it clumps, then mix into the potato mash. (Otherwise it’s too dry, but you don’t want it runny either.)
In a large bowl, mash lima beans with a fork until they form a fine paste. These beans mash very finely and don’t require a food processor.
Stir in the fried onions, and then combine the potato mash with the bean mash until evenly distributed.
Form into patties and fry for 3-5 minutes each side.
I didn’t use coating, as they crisp and brown by themselves, but if you like a crunchier texture you could use vegan corn crumbs.
The patties here look golden because I used German egg replacer, which contains turmeric – you could add turmeric separately.
Good for sandwiches, or as a meal with salad or cooked vegetables.