I believe I forgot to mention in my last post the fact that I’m currently on a veggie week. I’m doing this in an attempt to save even more money on food and be a little more healthy. However, by veggie week I mean “veggie where possible week”. I could hardly turn down the offer of an “ultimate burger” yesterday, could I? It would have been rude. I mean, it only contained beef, chicken and pork. No lamb in sight! Except for the bit of lamb I tried from someone else’s burger.
Apart from that excusable lapse, my veggie week has been a great success. When I was younger I thought veggie food would in some way, always, and largely inexplicably, pertain to slop. However, if you look for the right recipes and are content to try lots of new foods – new to me at least – then it’s particularly enjoyable. So, without further ado, if that’s what you call it, I introduce to you my slightly different recipe for falafel, cunningly renamed “patty”. Falafel is just what is contained in the recipe, right? It doesn’t pertain to the shape of the food prepared? Anyway, as usual these are achingly simple to make and wallet-shockingly cheap. If, indeed, a wallet can be induced into a state of shock. Which, on reflection, I doubt it can.
This recipe will happily serve two, and take roughly half an hour to make.
- 400g tin of butterbeans, drained
- half a red onion, finely diced
- 2 tbsp plain flour, to bind
- 1tsp ground cumin seeds
- 1/2 chili flakes
- 1 clove of garlic, mashed
- slug of olive oil
- In a large bowl mash the butterbeans until they form a paste. Then stir in the rest of the ingredients until the ingredients are distributed evenly.
- Form the mixture into patties roughly 2 – 2.5 inches in diameter and 1.5cm in thickness. This mixture should make 6 patties, as a rough guide.
- Coat each patty in a thin layer of plain flour and fry in a shallow layer of vegetable oil until golden brown on each side. This should take a few minutes on each side. Make sure the oil is hot enough by testing a little of the mixture out first.
- 350g potatoes, cut into wedges. Eight wedges per potato.
- plenty of seasoning
- plenty of olive oil
- Simply pre-heat the oven to around 200C. Coat each wedge in plenty of seasoning and plenty of oil and bake in the oven for 20-30 minutes, or until golden-brown. No pre-boiling required.
- Never buy chips again. You won’t need to.
7 replies on “Butterbean Patties with Potato Wedges”
Those potatoes look just perfect!
[…] dishes as I went along. Two of these tins contained butter beans, the first of which I used to make butterbean patties, but I really wanted to conserve the shape and textures of the butterbeans, so with some help from […]
[…] beans. I like beans, I will be eating more of them. And it appears that I will be making more of Mr. Frugal’s recipes. These were unbelievably simple burgers, one of your five a day and a source of protein. […]
I made these last night Mr Frugal! They went down a treat.
Oh, jolly good! I’m glad you enjoyed.
I made these last week and really loved them. Nice and soft and really east to make. Will be making some more this week! many thanks
Fantastic – I haven’t made them for ages. Glad you enjoyed.