Thai Beets & Beans Patties with Light Peanut Sauce
Makes 8-10 small patties
2 small beetroots, boiled until cooked through and sliced into small pieces
1/2 c (100 g) corona beans or any other white bean
3 spring onions, finely chopped
1/4 c (50 g) almond flour
1/4 c (50 g) fine corn flour
1 tbsp (15g) hemp seeds
1/4 c (60 g) peanut butter
1/3 c (80 ml) lemon juice
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) low sodium soy sauce
1 garlic clove, crushed
Fresh ginger, finely chopped (equivalent size to your garlic clove or a bit bigger)
Note: If you don’t have almond flour you could substitute with more corn flour. All purpose and buckwheat would tamper with the texture and flavor too much in my opinion. If hemp seeds aren’t in your pantry either, just add an extra dash of flour as needed, and/or you could substitute with sesame seeds or ground flax for texture and flavor.
For the patties:
- Chop and sautee the spring onions for a few minutes in a light drizzle of sesame oil, just to soften them. Set aside to cool.
- In a small pot, boil the beans in some water on medium heat until warm. Once warm, remove from the heat and drain the water. The beans will be better to work with if they are warm.
- In a large bowl combine 2 tbsp (30 ml) lemon juice, sesame oil, soy sauce, garlic, and ginger.
- To the bowl, add the beets, sauteed spring onions, warm beans, hemp seeds, almond flour, corn flour, and a sprinkle of chili flakes if you like some heat.
- Start with a fork to mash the beans and beets. When the beans and beets start to break down, start using your hands to combine everything.
- Form into small patties and cook for 15 – 18 minutes at 350F/180C.
For the sauce:
- In a small bowl, combine the peanut butter, remaining lemon juice, and a generous dash of soy sauce. Once combined, add water until you achieve you desired thickness/taste profile. This is just meant to be a light dressing but you can always used a more jazzed up peanut sauce if you like.