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Curry Patties (Version 2)

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:

  1. I used my Vitamix blender but you can also use a food processor.
  2. Process or blend the onion and garlic first.  Then add in the beans and the wet ingredients (except the water).
  3. In a large bowl, combine the dry ingredients.
  4. Add the wet puree to the dry ingredients and stir to combine.  Only add water if the mix seems too dry to thoroughly mix.
  5. 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.
  6. Use a cookie scoop for ease of portioning balls.  Either cook them up or freeze the balls (flattening them slightly) on parchment paper.
  7. 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.
  8. If you freeze the “raw” batter first, simply thaw the patties a bit before frying.
  9. 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

Todd ate his curry patty with a side of applesauce (not pictured) – May 12, 2015

 

My friend, Sharon, generously gave me a couple cups of ripe persimmon fruit over a year ago.  Well, today I finally thawed them out and created this recipe.  This version is gluten free (GF), but you could use any combo of wheat or other grain/nut flours.

The moisture content required a little longer baking time than usual (about 28 minutes instead of 23 minutes, in my oven).  I’m really happy with the taste, because I had no idea what to expect!

Maple Persimmon Muffins (GF)

Dry Ingredients:

1/3 C EACH – amaranth, coconut, brown rice & garbanzo bean flours
1/4 C oat flour/rolled oat combo (GF)
1/4 C ground walnut/pecan/hazelnut combo
1/4 C ground flax seed
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon

Wet Ingredients:

2 C very ripe persimmon fruit puree
1/4 C pure maple syrup
1/4 C coconut milk (full fat)
1 t vanilla extract

Raw sugar granules

Assembly:

Combine the dry and wet ingredients separately, then mix together.  Spoon into 12 muffin liners.  Sprinkle ~1/8 t raw sugar on top of each.  Bake at 350 degrees for about 28 minutes.

**Vegan, dairy free, egg free.

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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