Oriental Bean & Vegetable Patties (by Camilla)

Oriental Bean & Vegetable Patties

By The Happy Coeliac Published: January 21, 2013

• Yield: 2 Servings

Vegan and gluten-free, these bean and vegetable patties are healthy and cheap.

Ingredients

• 1 can butter beans 400g
• 2 medium carrots peeled and grated
• 4 Savoy cabbage leaves
• 2 tbsp sesame seeds
• 1 tbsp Doves Farm plain GF flour plus extra for dusting
• 1/2 tsp cumin seeds
• 1 tbsp gluten-free soy sauce
• rocket leaves to serve
• 1 tbsp cashews to serve
• dipping sauce to serve

Instructions

1. Empty the contents of the tin of butter beans into a medium saucepan. Bring to the boil then simmer for a couple of minutes. Allow to cool a bit.
2. Meanwhile shred the cabbage and squeeze the excess water out of the grated carrot.
3. Heat a little oil in a large frying pan. Place the sesame & cumin seeds, cabbage & carrots in the pan. Cook for a few minutes on a medium to high heat then season and splash in the soy sauce. Cook for another few minutes, then remove from the heat and allow to cool for a couple of minutes.
4. Place the carrot mixture & drained butter beans into a food processor and blend.
5. Add the flour and blend again. Turn the patty mixture onto a floured surface, divide into four and shape into round patties. Dust with flour.
6. Wipe out the frying pan with a piece of kitchen towel then heat a little oil in it on a medium to high heat.
7. Fry the patties for 5 minutes on each side until golden brown.
8. Serve with a rocket & cashew nut salad & a gluten free dipping sauce of your choice.

• Cuisine: Chinese
• Course: Entrée
• Skill Level: Easy