Thai Bean burgers

Snowy or even sometimes rainy day. The sky all grey and it's never getting really day. Urgg.

I had to do some household anyway, so no matter.

 

Yesterday my parents were over for dinner and wanted to do a dish they've never eaten before (or done so). I've learned a lot from my mother about cooking and she's a really good cooker. I know that they're hardly eating asian dishes at home and therefore I wanted to surprise them.

The Bean burgers are made without bread topping and so good! Though it contains flour it's soft and tangy you won't feel overeaten.

Thai Bean Burgers & Sweet Potato Wedges

 

Serves 4Ready in 30 to 60 mins

 

Ingredients

For the potato wedges:
3 large sweet potatoes – peeled
1 tbsp olive oil
sprig of rosemary – taken off stalk
freshly ground black pepper

For the burgers:
1 garlic clove, peeled and chopped
2.5cm piece of fresh ginger, peeled and grated
1 small red chilli
handful fresh coriander leaves
1 small lemongrass stalk, topped and tailed, then smashed under the handle of a knife and chopped
1 lime, juiced
1 tbsp soy sauce
2 x 400g tin butter beans, drained and rinsed
6-8 spring onions, chopped
100g plain flour
freshly ground black pepper
olive oil for frying

How To Cook
1. Preheat oven to 180C. Cut the potatoes into wedges and place on an oiled baking sheet. Turn in the oil. Sprinkle with rosemary and pepper. Back for about 20-25 minutes.

2. In a blender/processor, put the garlic, ginger, chilli, coriander, smashed and chopped lemon grass, lime juice and soy sauce and whiz until a smooth paste. Roughly mash the butter beans, add the chopped spring onions and paste, mix well and mould into burger-shaped patties.

3. Put the flour on a plate and season with freshly ground black pepper. Gently turn the patties in the flour to coat. In a large frying pan add the oil and fry the burgers on a high heat for a few minutes each side.

4. Serve with a fresh salad.