BEAN PATTIES WITH HARISSA There are dozens of ways to make delicious patties. One reason I love this recipe so much is that the patties are heartier and nuttier than most, which makes for an even better meal. Top the burger with Harissa Sauce which is an aromatic, spicy paste frequently used in North African and Middle Eastern cooking. Makes 4 servings INGREDIENTS - Burger 1 Tbsp 2 tsps 1/2 cup 1 1/2 cups 1/2 1/2 2 1 1/4 2 Tbsps 2 Tbsps 1 Tbsp 1/2 tsp 2 Tbsp
ground flaxseeds (linseed) blended peeled lemon (see p.59) old-fashioned rolled oats cooked or 1x425g (15.5 ounces) can salt-free kidney beans or black beans, drained and rinsed chopped walnuts chopped onion garlic cloves piece fresh turmeric, grated (or 1/4 tsp ground) tahini nutritional yeast white miso paste smoked paprika minced fresh parsley
INGREDIENTS - Harissa sauce 1/3 cup dried hot red chillies, seeded and cut into small pieces, or to taste 1 Tbsp coriander seeds 2 tsps caraway seeds 1 tsp cumin seeds 2 roasted capsicum 3 garlic cloves, chopped 1 Tbsp nutritional yeast 2 tsps white miso paste savoury spice blend (p. 44) 44 wholefoodliving.life | Spring 2022
METHOD - Burger 1. In a small bowl, combine the flaxseeds and lemon, stirring until well blended. Set aside. Grind the oats into coarse flour in a food processor. 2. Add the beans, walnuts, onion, garlic, and turmeric and process until well combined. 3. Add the tahini, nutritional yeast, miso, paprika, parsley, and flaxseed mixture. Pulse until well combined. Shape into four patties. (They will be sticky.) 4. Place the patties on a baking sheet lined with a silicone mat or parchment paper and refrigerate for 30 minutes. 5. Preheat the oven to 180°C (350ºF). 6. Bake the patties for 30 minutes; then flip them with a metal spatula and bake for another 15 minutes, or until firm and browned. 7. Serve topped with Harissa Sauce.
METHOD - Harissa Sauce 1. Place the dried chillies in a heatproof bowl and cover with boiling water. Set aside for 30 minutes; then drain. 2. In a small skillet, stir the coriander, caraway, and cumin seeds over low heat until fragrant, about 30 seconds. Transfer to a food processor and add the drained chillies, roasted red bell peppers, garlic, nutritional yeast, miso, and Savoury Spice Blend to taste. 3. Process until smooth. Add up to ¼ cup of water, as needed, to make a smooth, thick sauce.
This recipe is found in the incredible Dr Greger's How Not To Die Cookbook. Full of easy plant-based recipes and evidence-based advice.
