Monday, April 4, 2016

Vegan Lima Bean Patties

By Tracy

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.

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