You are currently browsing the tag archive for the ‘white bean’ tag.
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
Well, I finally got around to creating a couple Plant Powered No Sugar No Grains (NSNG) burger recipes…
- Basic White Bean & Seed Burgers
- Curry Patties
For these 2 new recipes, I used my usual “burger formula,” except I substituted 1/4 cup ground flax seeds and 1/4 cup chia seeds for the 1/2 cup oat flour that I used before.
Here are my 3 previous gluten free burger recipes. If you want to make these NSNG, then just make the same substitution…
- Carrot Sunflower Bean Burgers (GF)
- Italian Cannellini Bean Burgers (GF)
- Bird-Friendly White Bean Burgers (GF)
———————————————
Basic White Bean & Seed Burger Ingredients
BASIC WHITE BEAN & SEED BURGERS
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash garlic powder
1/4 t black pepper
1/2 t smoked paprika
1/2 t dried parsley
1 t dried chives
1 t nutritional yeast
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped carrot
1 T tahini
1 t vegan Worcestershire OR tamari
1/4 t liquid smoke
1/4 t Tabasco
Coconut oil or Villa Cappelli olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
1. Use a food processor to grind the seeds into a powder.
2. Combine the ground seeds and dry spices in a large mixing bowl.
3. Use the same food processor to puree the beans, vegetables and wet ingredients.
4. Add the wet puree to the mixing bowl and stir.
5. Spread the burger batter evenly in the bottom of the bowl. Use a knife to make 6 even portions.
Divide the burger batter into 6 portions.
6. Spoon out each portion onto a large piece of parchment paper.
Drop burger batter portions onto a large piece of parchment paper.
7. Flatten and form the patties with the spoon. There’s no need to get your hands dirty!
Flatten and form the 6 patties.
8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.
9. Cook with oil over medium heat. Flip over every few minutes until the burger patties are nicely browned.
This one was cooked in Villa Cappelli olive oil.
10. Serve. Have fun with your food!
Burger Man
11. The “raw” patties can be refrigerated for a few days or frozen for several months. Store the patties on the parchment paper. To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.
Storage method for freezing the patties.
——————————————–
Curry Patty Ingredients
CURRY PATTIES
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash pepper
dash garlic powder
1/8 t crushed red pepper flakes
1/4 t ground turmeric
1/2 t Garam Masala blend
1/2 t yellow curry powder blend
1 T unsweetened finely shredded coconut
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped celery
1 T peanut butter
1 t ginger juice
Coconut oil or olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
Use the same method as described above.
Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut milk.
Freeheel Vegan 