Red Bean Patties
If you’re looking for a delicious and wholesome way to enjoy plant-based eating, these red bean patties are a fantastic option. They’re crispy on the outside with a soft, flavorful center, thanks to the combination of red beans, earthy beets, and aromatic herbs. Whether you’re making them for a quick weeknight dinner, a casual get-together, or just for meal prep, they offer satisfying bites that pack a punch of flavor.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 12 minutes
- Total time: 27 minutes
- Servings: 4
- Estimated calories: 250 per serving
Ingredients
- 240g Canned red beans
- 1 Red onion
- Ghee or vegetable oil for frying
- 2 Cloves of garlic
- 150g Boiled red beetroot
- Fresh parsley
- 2 tbsp Chickpea flour
- 2 tbsp Oatmeal
- Salt to taste
- Freshly ground pepper
- 3 tbsp Sour cream or plant-based sour cream
- 1 tbsp Mustard seeds
- 1 tbsp Tahini
- Pinch of chili flakes
- 1 tbsp Agave syrup
Instructions
- Drain and rinse the canned red beans.
- Finely chop the red onion.
- In a pan, heat ghee or vegetable oil over medium heat and fry the chopped onion for 3-4 minutes until it softens.
- Crush and add the cloves of garlic to the onion, frying for an additional minute.
- Grate the boiled red beetroot and finely chop the fresh parsley.
- In a mixing bowl, combine the red beans, fried onion, garlic, beetroot, parsley, chickpea flour, oatmeal, salt, and freshly ground pepper. Mix everything well.
- Wet your hands with water to prevent sticking, then shape the mixture into patties.
- In the same pan, heat more ghee or vegetable oil, and fry the patties for 5-6 minutes on each side until they are crispy and golden brown.
- For the sauce, mix sour cream, mustard seeds, tahini, chili flakes, agave syrup, and a pinch of salt in a small bowl.
- Serve the red bean patties hot, drizzled with the sauce on top.
Why This Recipe Works
These red bean patties are a perfect blend of textures and flavors. The creamy beans are enhanced by the sweetness of beetroot, the crunch of chickpea flour and oats, and the fresh parsley’s brightness. Plus, the sauce adds another layer of taste, making this dish not only appealing but also satisfying.
Serving Ideas
These patties can be served as a main dish or a hearty appetizer. Pair them with a fresh salad, some roasted veggies, or serve them in a whole grain wrap for a delightful lunch option. They also make a great addition to a casual gathering, served alongside dipping sauces.
Helpful Tips
- Make sure to drain your beans well to avoid a watery mixture.
- If the mixture is too wet to form patties, add a touch more chickpea flour or oatmeal.
- You can prepare the patties ahead of time and refrigerate them until ready to cook.
- For a change in flavor, try adding different herbs, like cilantro or dill.
- These patties freeze well; just label them, and when you’re ready, cook them straight from frozen.
FAQ
Q: Can I use dried red beans instead of canned?
A: Yes, just ensure they are fully cooked and soft before using.
Q: What can I substitute for tahini?
A: You can use sunflower seed butter or almond butter as a substitute.
Q: Are these patties gluten-free?
A: Yes, as long as you use gluten-free oats and chickpea flour.
Q: How do I store leftover patties?
A: Store them in an airtight container in the fridge for up to 3 days or freeze them for longer storage.
Conclusion
These red bean patties are not just tasty; they’re also packed with nutrients and make for a crowd-pleasing dish. Give this recipe a try, and enjoy the wonderful blend of flavors in every bite!
Red Bean Patties
Delicious and wholesome red bean patties, crispy on the outside and soft in the center, ideal for meal prep or casual gatherings.
Main Ingredients
- 240 g Canned red beans (Drained and rinsed)
- 1 Red onion (Finely chopped)
- Ghee or vegetable oil (For frying)
- 2 cloves Garlic (Crushed)
- 150 g Boiled red beetroot (Grated)
- 1 bunch Fresh parsley (Finely chopped)
- 2 tbsp Chickpea flour
- 2 tbsp Oatmeal
- Salt (To taste)
- Freshly ground pepper (To taste)
Sauce Ingredients
- 3 tbsp Sour cream or plant-based sour cream
- 1 tbsp Mustard seeds
- 1 tbsp Tahini (Can be substituted)
- Pinch of chili flakes
- 1 tbsp Agave syrup
Preparation
- Drain and rinse the canned red beans.
- Finely chop the red onion.
- In a pan, heat ghee or vegetable oil over medium heat and fry the chopped onion for 3-4 minutes until it softens.
- Crush and add the cloves of garlic to the onion, frying for an additional minute.
- Grate the boiled red beetroot and finely chop the fresh parsley.
- In a mixing bowl, combine the red beans, fried onion, garlic, beetroot, parsley, chickpea flour, oatmeal, salt, and freshly ground pepper. Mix everything well.
- Wet your hands with water to prevent sticking, then shape the mixture into patties.
- In the same pan, heat more ghee or vegetable oil, and fry the patties for 5-6 minutes on each side until they are crispy and golden brown.
Sauce Preparation
- In a small bowl, mix sour cream, mustard seeds, tahini, chili flakes, agave syrup, and a pinch of salt.
Serving
- Serve the red bean patties hot, drizzled with the sauce on top.
Make sure to drain your beans well to avoid a watery mixture. If the mixture is too wet to form patties, add a touch more chickpea flour or oatmeal. You can prepare the patties ahead of time and refrigerate them until ready to cook. For a change in flavor, try adding different herbs, like cilantro or dill. These patties freeze well; just label them, and when you’re ready, cook them straight from frozen.
