November 27, 2011

White Bean and Sage Patties

Patties is kind of a strange term to describe the dish, but I suppose that is essentially what they are.  Maybe you can pretend patties isn't such a weird word and we can all feel a little better about it.  What I need you to focus on is how delicious these are!  For lunch one afternoon I tossed a few simple ingredients in the food processor, smooshed them about with my hands and fried them simply in some hot oil.  The results were delicate, filling and delicious.

The most tricky part about the recipe is convincing yourself to buy a $3 package of sage you may or may-not feel you are going to use!  Hopefully for both of us your sage plant looks far better than my spindly, droopy and unhappy plant sitting on the front stoop.  Then we'll have no problems whatsoever!  Though the original recipe calls for a roasted tomato sauce I used instead roasted tomatoes I'd cooked back in August.  The results were fine, but nothing to write home about.  I took stock of my condiments and noticed a tomato-onion chutney hiding in depths of my fridge.  That was the ticket!  Now the dish sang.

I realize it may be a bit of a stretch to ask you make a chutney for the sole purpose of accompanying this dish, but I'll leave the ball in your court, a simple roasted tomato sauce is fine too.

White Bean and Sage Patties

Source: I got the recipe from right here.
Serves: 8 patties, 4 people?

1 can white beans, drained
1 shallot, roughly chopped
1 carrot, peeled and shredded
1/2 tsp salt
3 Tbsp cornmeal
1 Tbsp chopped sage
Canola oil, for frying

In the bowl of a food processor pulse to shred the shallot.  Add the beans, carrot and salt, pulse about 10 times until the beans are mostly mashed but still have some chunks.  Turn the mixture into a medium sized bowl.

Add the cornmeal and sage to the bean mixture.  With your hand mix it all up, like you are mixing meatloaf.  Portion the beans into 8 round balls.

Heat the oil until it is shimmering hot over medium-high heat.  Turn the heat down to a low medium and add 3-4 balls to the pan.  Squish with the back of a spatula (the thinner the squish the more fried area is exposed. Yum!)  Cook for 3 or 4 minutes, until the patties take on some colour.    Flip them over and cook another 2-3 minutes.  Repeat with the second batch of bean balls.  Season with salt and pepper if necessary.

Tomato and Onion Chutney

Source: Vij's at Home Cookbook
Serves: makes 1 large cup

3 Tbsp oil
1 medium-large onion finely chopped, 1.5 cups
1 cup finely chopped tomatoes, about 3 medium sized tomatoes
2 Tbsp grated ginger
1 Tbsp chopped jalapeno
3 Tbsp fresh lemon juice
1 tsp salt
1.5 Tbsp sugar

In a medium pot, heat the oil over medium-high heat. Add the onions and sauté for 8 minutes, or until dark browned and not burned, turn down heat if necessary.  Stir in the tomatoes, ginger, jalapeno and sauté for 3 or 4 minutes.  Add the lemon juice, salt and sugar, cook for 2 more minutes.  Remove from heat, will keep refrigerated for at least 10 days.

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