Carrot and bean patties

Heleen Meyer
4 servings Prep: 15 mins, Cooking: 30 mins

By Food24 September 01 2020
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Ingredients (17)

2 tbsp olive oil — or canola oil
1 onions — finely chopped
1 garlic clove — crushed
1 tsp fresh ginger — finely grated
4 carrots — peeled and coarsely grated
1 small sweet potato — in the skin, coarsely grated
1/4 cup rooibos tea — or fresh orange juice
1 x 400 g red kidney beans — drained and rinsed
1 egg — beaten
1 tbsp lemon juice
1/4 tsp salt
1/4 tsp lemon juice
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
lemon juice — to taste
black pepper — to taste
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Method:

Heat half of the oil over a medium heat in a frying pan. Fry onion and garlic until almost soft. Add ginger, carrots and sweet potato and fry for another few minutes or until almost cooked.

Stir in liquid, reduce the heat and simmer with a lid for 10-15 minutes or until the veggies are completely soft.

Mash beans in a large mixing bowl with a fork until smooth. Stir in carrot mixture and the rest of the ingredients, except the remaining oil. Mix well and season to taste with more lemon juice and pepper, but take care not to add too much liquid.

Shape into 8-10 patties, using about ¼ cup (60 ml) of the mixture per patty.

Line a braai grid with a double layer of foil and lightly brush with remaining oil. Braai patties over medium to hot coals, without turning, for about 8-10 minutes so that they keep their shape. Turn over to brown on the other side. Continue to braai until golden brown and cooked (see tips).

Serve patties with any side dish of your choice. Or enjoy as burgers on wholewheat rolls with salad ingredients.

 

Tips

To prepare in a frying pan, heat remaining oil and pan-fry until golden brown and cooked.

Other beans that could be used are small white beans like haricot or cannellini, or butter beans.

The patties can be made in advance and refrigerated for up to 30 minutes before frying or braaiing.

Make small patties to serve as a snack with a dip (see tips below). Serve 2-3 per person.

Pea and yoghurt dip: Rinse 1 cup (250 ml) frozen peas in water. Drain well and blend with ¼ cup (60 ml) plain low-fat yoghurt and 1 tbsp (15 ml) chopped fresh mint until smooth. Season with about ½ tsp (2,5 ml) lemon juice or to taste and black pepper. Serve as a dip with these skewers or any fresh veggie sticks. Serves 4 – 6.

Cottage cheese dip: Season 1 cup (250 ml) plain smooth low-fat cottage cheese with 3 tbsp (45 ml) chopped fresh parsley and 2 tsp (10 ml) wholegrain mustard. Enjoy as a dip with these skewers or any other veggie dish. It is also delicious as a sauce with a salad, side dish or meat. Serves 6.



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