Dave's Pulsating Patties
This started off from one of Alison Holst's recipes, with a few shortcuts and variations thrown in.
Basically it consists of a number of pulses, nuts and seeds ground together to form a storable "base mix" which can then be mixed as needed with a couple of other ingredients for a fast, simple and flavoursome vegetarian fritter or hamburger patty.
Better than any commercial "nutmeat" that I have seen. I usually eat these as fritters with chutney, and perhaps a side helping of cold sliced beetroot in vinegar.
You will need, for the base mix:
1/2 cup chickpeas (or 1/2 cup plus a little of chana flour)
1/2 cup soy or blackeye beans (or 1/2 cup plus a little of soy flour) Alison reckons any beans are good, but not kidney beans.
1/2 cup raw peanuts
1/4 cup sunflower seeds
1/4 cup of sesame seeds
1/4 cup pea flour
1/2 cup medium rolled oats
1 teaspoon salt
1- 2 tablespoons flaky yeast to taste
- Place sesame seed in a lightly oiled pan and toast lightly
- Place sesame seed, sunflower seed, peanuts, (plus chickpeas and beans if you are not using them as flour) in a bowl and mix.
- For this next step I use the dedicated electric coffee grinder I normally reserve for spice grinding. A blender or whiz does not do the job here. Place the mixture, a half cup or so at a time, in the grinder and reduce to a soft breadcrumb consistency. No chunky chickpea or bean bits in the final product, please.
- Combine with pea flour, chana flour, and rolled oats, salt, flaky yeast, and soy flour.
- Store in a sealed jar.
To make up a couple of hamburger patties or half a dozen fritters, combine:
1 cup base mix
1 generous teaspoon garlic paste
1 tablespoon chopped parsley
1/2 cup water
2 teaspoons dark soy sauce
- Leave this mix to sit for about 20 minutes or longer. The dry ingredients will absorb the liquid and swell somewhat, and the mixture will eventually reach a porridge consistency.
- Cook as 2 x 10cm patties, or as half a dozen small fritters, over moderate heat in a heavy base frypan in a couple of tablespoons of oil or perhaps a touch more.
The idea is to make sure the bean component is properly cooked, without the patty being burned, so rare is not an option.
- Maybe one day I'll throw an egg into the mix and see what happens, or perhaps a little curry powder, or chopped onion, or....
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