Mushroom, Couscous and Butter Bean Patties with Yoghurt and Mint Dip

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
  • 0.50 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


  1. Place the couscous in a large bowl and wash.
  2. Bring boiling water level with the top of the couscous and allow to soak for ½ hour. Blend the butter beans without any liquid.
  3. Halve the onion and slice thinly. Roughly grate the carrot.
  4. Sauté the vegetables over a medium heat in a little sunflower oil until soft. Season with a small pinch of salt.
  5. Thinly slice the mushrooms and sauté in a little sunflower oil over a medium heat until soft.
  6. Season the mushrooms with a little salt.
  7. Place in a colander to drain any excess juice. Leave for 20 minutes. Pulse the drained mushrooms in a food processor.
  8. Fluff up the couscous.
  9. Add the blended butter beans, chopped mushrooms, cooked onion and carrot mix, bread crumbs, balsamic vinegar, chilli, garlic, coriander.
  10. Mix well. Season the mixture with salt.
  11. Divide the mixture into 12 portions and shape each portion into a pattie.
  12. Place in the fridge for at least half an hour to chill.
  13. Place the yoghurt into a bowl and stir in the chopped mint.
  14. Season with salt and pepper.
  15. Heat a tablespoon of sunflower oil in a frying pan.
  16. Fry the patties on both sides until golden.
  17. Serve with the yoghurt and mint dip.


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