Amazingly healthy, high in protein and delicious; with a unique combination of lemon and coriander, these patties will make you fall in love!
Vegan patties are a staple in my diet. I make them at least once a week.
This time, I used coriander as the main flavor in these vegan patties. I love fresh coriander, and just a little bit of this herb can take your meal to another level! Of course, you can use other herbs as well! Mint and parsley are great too!
Research has shown that the longest-living populations tend to enjoy a lot of beans and reap their protective benefits. In fact, legume consumption is the "most important dietary predictor of longevity." Enjoy!
This time, I used coriander as the main flavor in these vegan patties. I love fresh coriander, and just a little bit of this herb can take your meal to another level! Of course, you can use other herbs as well! Mint and parsley are great too!
Research has shown that the longest-living populations tend to enjoy a lot of beans and reap their protective benefits. In fact, legume consumption is the "most important dietary predictor of longevity." Enjoy!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 400g White beans, drained
- 6g Fresh coriander, finely chopped
- 1 Small lemon, freshly squeezed
- 2 Garlic cloves, finely minced
- 1 Small onion, finely chopped
- 4 tbsp Psyllium husk
- 4 tbsp Nutritional yeast flakes
- 80g Chickpea flour
- Some Lemon zest
- To taste Sea salt and ground pepper
- Optional: Balsamic glaze
Directions
1. Drain the white beans and put them in a large bowl. Start mashing them using a fork or use a food processor. Add the rest of the ingredients.
2. Form 4 patties and put into the freezer. This is done so the patties will maintain their shape once cooked.
3. Line an oven tray with baking sheet. Place the patties on the baking sheet.
4. Cook in the oven at 180°C for 20–25 mins flipping halfway to ensure both sides crisp.
5. Serve on a bed of salad of your choice. I love to drizzle some balsamic glaze for some sweetness and tanginess.
Also by Roberta: Nori Summer Rolls with Tahini Dip
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Photo: Roberta Farrugia
