A healthy and versatile recipe.
- 250 g button mushrooms
- 40 g couscous
- 40 g butter beans (cooked)
- 1 small onion
- 1 small carrot
- 10 g whole meal bread crumbs
- 6 g balsamic vinegar
- 1 clove garlic, minced
- 0.5 red chilli (de-seeded and minced)
- 1 dsp chopped fresh coriander
- sea salt
- sunflower oil for sautéing
- 250 ml tub of natural yoghurt
- 1 tblsp finely chopped fresh mint
- Place the couscous in a large bowl and wash.
- Bring boiling water level with the top of the couscous and allow to soak for ½ hour. Blend the butter beans without any liquid.
- Halve the onion and slice thinly. Roughly grate the carrot.
- Sauté the vegetables over a medium heat in a little sunflower oil until soft. Season with a small pinch of salt.
- Thinly slice the mushrooms and sauté in a little sunflower oil over a medium heat until soft.
- Season the mushrooms with a little salt.
- Place in a colander to drain any excess juice. Leave for 20 minutes. Pulse the drained mushrooms in a food processor.
- Fluff up the couscous.
- Add the blended butter beans, chopped mushrooms, cooked onion and carrot mix, bread crumbs, balsamic vinegar, chilli, garlic, coriander.
- Mix well. Season the mixture with salt.
- Divide the mixture into 12 portions and shape each portion into a pattie.
- Place in the fridge for at least half an hour to chill.
- Place the yoghurt into a bowl and stir in the chopped mint.
- Season with salt and pepper.
- Heat a tablespoon of sunflower oil in a frying pan.
- Fry the patties on both sides until golden.
- Serve with the yoghurt and mint dip.
More by Lorraine Fitzmaurice:
- Vegetable and Tofu Kebabs with Spicy Peanut Sauce
- Muffuletta Sandwich
- Halloumi and baby potato skewers