Bean Carrot Patties Food

BEAN & CARROT PATTIES

Steps:

• Heat the oil in a large pan, add the onion and saute for 2 mins. Add the garlic, carrots, cumin and coriander and stir for 1 minute. Pour in the stock, season well and bring to the boil. Cover and simmer for 10-15 mins or until the carrots are tender. Leave to cool.
• Drain the liquid from the carrots. Then use a potato masher to mash them until lump free. Add the drained beans and mash again until a rough mash is formed. Stir in the breadcrumbs and coriander. Mix well and adjust the seasoning to taste.
• When cold, divide the mixture into six then use wet hands to shape each piece into a round pattie about 2.5cm/1in thick. The patties can be chilled at this point if you’re not serving them straight away.
• Preheat the oven to 220oC/Fan200oC/425oF/Gas Mark 7 and put a large baking sheet in to preheat. Spray or brush a little oil on both sides of the patties then place them on the hot baking sheet. Bake for 20-25 mins or until pale golden.
• To make the coleslaw, finely shred the cabbage, coarsely grate the carrots and mix together in a large bowl with the onion. Add the mayonnaise, yogurt and mustard and mix thoroughly. Chill until required. If liked serve patties in a toasted bun with the coleslaw.

SPICED BEAN AND CARROT PATTIES RECIPE

Steps:

• Heat 15ml (1tbsp) of the oil in a frying pan and fry the onion for 5 mins until softened. Cool for 5 mins, then place in a food processor with the carrots, harissa paste, beans, coriander and breadcrumbs.
• Season well with salt and freshly ground black pepper and process for about 30 seconds until well blended. Shape the mixture into 15 small round patties. Cover and then chill for 30 mins.
• Shallow-fry the patties in the remaining oil for 2-3 mins on each side until golden brown. Drain on kitchen paper, then serve with salad and dressing.

CARROT PATTIES

Steps:

• In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
• Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

HERBED BEANS AND CARROTS

Steps:

• Place the beans and carrots in a microwave-safe 8-in. square dish. Add water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Stir in the butter and seasonings.

BLACK BEAN BURGERS RECIPE BY TASTY

Steps:

• Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
• Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
• In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
• Mix and form four patties. Place in freezer for 30 minutes to set.
• Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
• Use patties to create your dream veggie burger.
• Enjoy!

TASTY BLACK BEAN - CARROT PATTIES

Steps:

• Take the frozen black beans out of the freezer, open the sealed bag (or the lid of the container) and set on the counter for 10-15 min. While thawing, it will release moisture and look 'wet' - that is OK.If using canned beans, place in a strainer for 5-7 min to remove canning liquid - do not rinse the beans; a little bit of liquid stuck to the beans is OK. For starting with dry, uncooked beans, see Recipe Notes for cooking instructions.
• Mince the carrots by hand or with an electric chopper.
• Place in a small microwave-safe glass or ceramic bowl and microwave for 2 min on high; the volume will shrink significantly and the color will change from bright orange to a dull orange.
• Once thawed, transfer the beans to a microwave-safe glass/ceramic bowl: microwave for 2-3 min on high. Mash them, just a little, with the back of a wooden spoon. Add the Mexican seasoning, mix, and microwave on 40% power for 4-5 min.
• Meanwhile, chop onions. Place in a small microwave-safe glass or ceramic bowl, add butter and microwave on high for 2 min. Plastic microwave-safe bowls are not recommended for this step. The onions will become transparent and may start to brown a little in the edges.
• While the onions are being sauteed, rinse and chop the cilantro. If the stems are tender, you can use them too, just chop them very finely. Add the carrots, onions salt and oatbran and gently mix. Taste a bit of the mixture and adjust salt and seasonings as per your preference. If you want it to be more spicy, add a little (upto 1/2 tsp) ground cayenne pepper
• Use a 1/4 cup measure to divide into 6 portions. Gently shape each portion into a smooth ball, then flatten slightly to make a thick patty. Lightly grease your hands with oil if needed to prevent the mixture from sticking to your hands too much.
• Place breadcrumbs in a small bowl, and coat each patties by gently rolling it around as needed. Only a little will stick to the patty - that's all you need.You can refrigerate or freeze them at this stage, if you wish: see Recipe Notes for storage instructions.
• Heat a non-stick frying pan for 2-3 min on medium. Add 2-3 drops of oil on one spot and place a patty directly on top on it. Repeat for each of the patties. Cook on medium high heat, about 2-3 min, checking periodically to see if the bottoms have browned - carefully flip one with a small turner/spatula to check, flipping back to continue browning. When the bottoms have browned, add a few drops of oil on top of each patty, then flip each one carefully. The patties are delicate and can get smashed and shapeless if not handled gently.
• Add a few more drops of oil, as needed, along the edges of the patties, and cook for 2-3 min till browned. Gently press down each patty with the back of the turner, so the bottom flattens out nicely against the pan. This will allow the patties to brown evenly. You only need about 1/2 tsp oil per patties.
• Serve hot off the griddle, accompanied by your favorite condiments - ketchup, sour cream, mustard, etc. Enjoy!
• For storing left-over patties, see Recipe Notes.

BEAN AND VEGGIE BURGERS

Steps:

• In food processor bowl with metal blade, combine beans, oats, mushrooms, onion, carrot, bell pepper, garlic, ketchup and salt; process with on/off pulses until coarsely chopped. DO NOT PUREE.
• Shape mixture into 4 patties, 1/2 inch thick.
• Spray broiler pan with nonstick cooking spray.
• Place patties on sprayed pan.
• Broil 4 to 6 inches from heat for 10 to 12 minutes or until patties are thoroughly heated, turning once.
• Place lettuce, tomato slices and patties on bottom halves of buns.
• If desired, top with ketchup or mustard.
• Cover with top halves of buns.

CARROT & CHICKPEA VEGGIE BURGER RECIPE BY TASTY

Steps:

• In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
• Add lemon juice and blend again until well-combined.
• Scoop out a handful of the mixture and form into patties.
• Heat a tablespoon of olive oil over medium-high heat.
• Cook the patty 4-5 minutes on each side, or until golden brown.
• Assemble with your favorite burger toppings.
• Enjoy!

SOYBEAN PATTIES

Steps:

• Soak soybeans over night; change water.
• Cook soybeans until tender the following day.
• Mash cooked beans.
• Sauté the onion in 1 tablespoon oil.
• Add onion to the beans.
• Add beaten eggs, bread crumbs, salt and pepper to taste; mix well together.
• Form into small patties or balls and place in pan; brown on both sides.
• You can now serve your patties as is or you can put in a casserole.
• In a pan, in 1 tablespoon oil.
• Partly fry a medium chopped onion.
• Add the chopped mushrooms and sauté.
• Add flour; stir and add milk.
• Mix and bring to a boil, stirring until smooth.
• Pour over patties, or soyballs.
• Cover and bake at F350°F for 30 minutes.