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–+ servings

Parsnip & Butter Bean Patties with Green Salad Recipe

Crunchy veggie butter bean patties crafted from smashed butter beans, onions, and grated carrots and parsnips, seasoned with garlic, parsley, and lemon. These patties are served alongside a fresh green salad and a tomato and basil dressing, making them an ideal choice for vegetarians.
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Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

Patties

  • black pepper (to taste)
  • 1 tin tinned butter beans
  • 1 whole carrots
  • 3 sprig fresh parsley
  • 2 cloves garlic
  • 0.5 whole lemon
  • 1 whole onions
  • 1 whole parsnips
  • salt (to taste)
  • 2 tbsp sunflower oil

Dressing

  • black pepper (to taste)
  • 1 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp pesto
  • 1 tbsp red wine vinegar
  • salt (to taste)
  • 2 grams granulated sugar
  • 1 tsp tomato puree

Salad

  • 50 grams cherry tomatoes
  • 40 grams Salad leaves
  • 3 whole spring onions

Instructions
 

  • Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar. Season to taste with salt and pepper. Add a little extra sugar if it is to tart
  • peel and grate the parsnips, peel and grate the carrots, peel and chop the onion(s) finely
  • heat a 1/3 of the oil in a frying pan and when warm add the onions, cook for a minute or two
  • peel and crush the garlic using the garlic crusher or chop finely add to the onions, cook for a minute or two
  • add the carrots and parsnips to the onions, cook for 5 minutes, add the contents of the frying pan to the bowl, stir and leave to cool
  • Drain and rinse the butter beans, mash the butter beans with a fork, add to the bowl
  • zest the lemon(s), wash and finely chop the fresh parsley, add to the bowl, season with salt and pepper
  • create small patties
  • if cooking extra for the freezer, cover a baking tray with cling film, place the butter bean patties on top, cover with cling film, place in the freezer, leave for 24 hours, Remove the patties from the freezer and store in a plastic bag
  • heat the remaining oil in the frying pan, and when hot add the butter bean patties, cook for five minutes each side
  • wash mixed leaves and place in a serving bowl. wash and finely slice the spring onions, wash the cherry tomatoes and then slice in half, mix together all the salad ingredients
  • place the patties on a plate, add the salad, add the tomato dressing
Keyword Parsnip & Butter Bean Patties with Green Salad Recipe
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