Batch cooking is something I am still working on. Having small fridge makes it more difficult but these flat patties are perfect for my very narrow shelf where I very rarely place anything.
- 3 cups black-eyed beans (soaked for at least 12 hours*)
- 2 tsp black mustard seeds
- 1 TBS asafoetida
- piece of seaweed (any)
- 2 large sweet potatoes
- 1 large yellow onion or ½ bunch of spring onion
- pink Himalayan salt
- 1 tsp smoked paprika
- chilli flakes (optional)
- ½ TBS ghee or odourless coconut oil
* Put beans in large jar, pour water to cover beans and leave in the fridge for 12 hours. Soaking beans before cooking helps to remove some of indigestible sugars that cause flatulence.
Boil beans with mustard seeds, asafoetida and seaweed (if using). It takes about half an hour. When ready, drain and remove piece of seaweed. Transfer to large bowl and leave to cool down for 5 minutes. Then mash them with fork or blend them slightly.
In the meantime, peel and cut sweet potatoes into small chunks. Steam until soft. When ready, mash them well with fork or blender.
Preheat the oven to 180 C and line baking tray with parchment paper.
Cut onion or spring onion into small pieces and set aside. Melt coconut oil on large frying pan and lightly sauté spring onions or onions for 3-5 minutes. Transfer to the bowl with beans and mix well. Add Himalayan salt, smoked paprika and chills (if using) and mix well.
Form burgers using palms of your hands, pressing slightly and shaping into desired form. Place on the tray and bake for 10 minutes. Remove from the oven, very gently turn them over and bake for further 5 minutes. When ready, take out and leave on the side for few minutes before serving (as they will keep shape better).
Serve with fresh salad and vegetables, favourite sauce and maybe gluten-free bun?! 🙂