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


  1. Place sesame seed in a lightly oiled pan and toast lightly
  2. Place sesame seed, sunflower seed, peanuts, (plus chickpeas and beans if you are not using them as flour) in a bowl and mix.
  3. 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.
  4. Combine with pea flour, chana flour, and rolled oats, salt, flaky yeast, and soy flour.
  5. 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

  1. 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.
  2. 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.
  3. 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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