Aurelie’s veggie patties
- 150g red beans, cooked
- 150g butter beans, cooked
- 150g lentils, cooked
- 15ml (1 tbsp) olive oil
- 2 spring onions, chopped
- 2 garlic cloves, crushed
- 3g ginger root, grated
- 1 sprig of fresh thyme, leaves only
- 5ml (1 tsp) wholegrain mustard
- 10ml (2 tsp) lemon juice
- 2 eggs, lightly beaten
- Malden Sea Salt and freshly ground black pepper, to taste
- 50g fresh breadcrumbs, toasted
Preheat the oven to 200°C. In a bowl, roughly mash the cooked beans and lentils.
Heat the oil in a frying pan over medium heat and sauté your spring onions, garlic, ginger and thyme until fragrant, 2 minutes. Set aside.
Combine the beans and lentils mixture and the onions, garlic, ginger and thyme mixture, and add the mustard, lemon juice and beaten egg. Mix well with hands or a wooden spoon and season to taste.
Divide the mixture into 4 equal balls and shape into patties. Coat each patty with breadcrumbs.
Sear the patty in a non-stick pan over medium-high heat, 3 minutes on each side, and finish in the oven, 10 minutes.