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Curry Patties (Version 2)
CURRY PATTIES (VERSION 2)
So yeah– I could have put a little more effort into photographing these patties, but I didn’t. My patties aren’t perfectly round, either. Report me to the Pinterest police! But, I did manage to fry up these babies while I was supervising my own active baby. Do I get points for that? He’s my 8.5 month old recipe tester, and he seemed to like them (they’re not really spicy), with a side of organic applesauce.
Anyway– this recipe is my 2nd version of a curry-flavored bean burger patty. You can check out this post for Version 1. I love making my own vegan burger patties because they are easy to make, they freeze well, and they have a nice balance of healthy plant ingredients. I like the combo of bean + grain + nut/seed as the base.
Feel free to make substitutions if needed. This formula is very forgiving. For example, you can use a different kind of ground unsalted nut or seed (raw sunflower works well, too) or you can omit the nuts and just increase the oat or quinoa. Do whatever you want to total 3/4 cups!
I used a cookie dough scoop to portion out the batter balls. My scoop is a one tablespoon capacity (if measured level), so I made mini burger patties. Lately, we eat my various homemade burger patties in a big salad. It makes for an easy and healthy dinner if you do up the patties ahead of time. If you know me, then you know I LOVE my extra freezer!
INGREDIENTS
1/4 of a small to medium onion
3 cloves garlic
2 cups or 1 drained can cooked white beans (Cannellini or Great Northern)
1 1/2 T tahini
1 T red curry paste (Thai Kitchen)
1 T olive oil
1 T canned full fat coconut milk
1 t ginger juice (The Ginger People)
1-2 T water (only if needed)
1/4 C oat flour
1/4 C quinoa flour
1/4 C ground raw cashews
1 T unsweetened fine coconut shreds
Oil for frying (I use coconut)
ASSEMBLY:
- I used my Vitamix blender but you can also use a food processor.
- Process or blend the onion and garlic first. Then add in the beans and the wet ingredients (except the water).
- In a large bowl, combine the dry ingredients.
- Add the wet puree to the dry ingredients and stir to combine. Only add water if the mix seems too dry to thoroughly mix.
- Let the mixture sit (refrigerate) for at least 30 minutes. The purpose is to allow time for the grains to absorb some of the moisture.
- Use a cookie scoop for ease of portioning balls. Either cook them up or freeze the balls (flattening them slightly) on parchment paper.
- To cook, simply heat oil in a large diameter pan on medium heat. Drop balls onto heated oil and cook on the first side until brown, then flip and flatten with your spatula to cook the other side.
- If you freeze the “raw” batter first, simply thaw the patties a bit before frying.
- This batch made 26 mini patties using a rounded cookie scoop for each one.
ENJOY!
Todd ate his curry patty with a side of applesauce (not pictured) – May 12, 2015
I’ve been working on this Curry Soup recipe for a while, and I do believe I’ve got it right! It is so very creamy and delicious. (NSNG = No Sugar, No Grains)
It is mildly spicy, so if you need to kick it up a notch, then add some crushed red pepper flakes to your individual soup bowl, or else experiment with adding some Thai chilies to the simmering soup itself. (I’m usually afraid to over-spice the soup so I tend to err on the side of mildness!)
This recipe makes about 9 pints. Have some for dinner and freeze the rest in pint jars!
Here are some notes about a few of the ingredients. Once you get these items, you’ll be able to make this recipe again and again!
Garam Masala is a blend of Indian cooking spices. I get mine from the bulk spice section of my food Co-op. The blend includes cardamom, cinnamon, cloves, cumin, pepper and coriander.
Medium Yellow Curry Powder is a spice blend that I have from the Savory Spice Shop. It contains coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, cayenne, mace, and cardamom.
Red Curry Paste (from Thai Kitchen) contains red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices and kaffir lime.
Ginger Juice (from The Ginger People) is a convenient way to flavor soups with ginger. I just don’t like to hassle with fresh ginger. And, I guess I prefer ginger juice to powdered ginger.
Natural Value Coconut Milk, in the BPA-free can, is the brand of coconut milk I buy. It does not contain guar gum like some other brands do.
Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds
INGREDIENTS:
1 T coconut oil
4 garlic cloves, minced
1 onion, chopped
1 orange or red pepper, chopped
2 carrots, chopped in discs
2 celery stalks, sliced on the diagonal
1 large sweet potato, peeled and cubed
30 button or crimini mushrooms, sliced
1 zucchini, chopped (*keep separate from the other veggies)
1 t fenugreek seeds
2 t Garam masala spice blend
2 t medium yellow curry powder
4 C water + 2 t veggie broth powder (Vegebase)
3 t ginger juice (The Ginger People)
2 t Red Curry Paste (Thai Kitchen)
15 oz diced fire roasted tomatoes
15 oz tomato sauce
15 oz (cooked) garbanzo or great northern beans, rinsed
13.5 oz coconut milk (without guar gum) (Natural Value)
For Garnish:
Cashews or peanuts
Toasted pumpkin seeds (Bake at 300 degrees for 10 minutes.)
Finely shredded unsweetened coconut
Crushed red pepper flakes
ASSEMBLY:
- Heat the oil and the fenugreek seeds in a large soup pot on medium heat.
- Gradually add the veggies except for the zucchini. (The zucchini will turn to mush if you let it simmer for the whole time. The zucchini will be added to the soup in the last 5-10 minutes of cooking.)
- Add the spices.
- Add the water, broth, ginger juice, and tomato products.
- Simmer, covered, for about an hour, or until the potatoes are cooked.
- In the last 5-10 minutes of cooking, add the zucchini, beans, and coconut milk.
- Portion in wide mouth pint freezer jars. Makes 9 pints.
- Garnish with nuts, seeds and/or unsweetened coconut shreds.
Natural Value Coconut Milk
Toasted Pumpkin Seeds
Freeheel Vegan 