Spices and fresh herbs add deep flavour. I add no extra salt as there’s a little in the stock. In its place, I use lemon zest and juice.
PREPARATION TIME 30 MINUTES
COOKING TIME 15 MINUTES
400g can butterbeans, drained
400g can kidney beans, drained
2 tsp rapeseed oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 tsp ground cinnamon
1 heaped tsp ground cumin
pinch of chilli powder
freshly ground black pepper
pinch reduced-salt vegetable stock cube dissolved in 125ml boiling water
zest and juice of 1 small lemon
2 tbsp chopped parsley
2 tbsp chopped mint
3 tbsp chopped coriander
4 level tbsp breadcrumbs
1 egg white
100g 0% fat unsweetened yogurt
4 wedges of lemon
2 tbsp chopped fresh mint leaves
1. Mash the beans lightly with a fork or potato masher; don’t go mad.
2. Heat 1 teaspoon of the oil in a pan over a low heat then add the garlic and onion. Cook for a few minutes to soften. Add the spices, pepper, stock and lemon zest and juice and cook for 15 minutes, or until almost all the liquid has evaporated. Add the mashed beans and herbs, then remove from the stove and leave to cool.
3. Once cooled, add enough breadcrumbs and egg white to bring the mix together, then check the seasoning and adjust if needed. Mould into eight patties and flatten slightly, then chill until needed.
4. Heat a nonstick frying pan over a medium heat and add 1 teaspoon or a spray of oil. Cook the patties for 3-4 minutes on each side. Serve the Moroccan bean patties with a little yogurt, a lemon wedge and a sprinkling of the mint.
COOK’S TIP Try serving these with a nice small green salad or some veggies.
NUTRITION TIP Butter beans were a mainstay of the Native American diet. They are an excellent source of protein, fibre, iron and B vitamins.
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