Bean Patties with Courgette and Preserved Lemon Salad

All beans and pulses are a great source of fibre. Garlic has natural antibacterial properties.

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type. For the Courgette and Preserved Lemon Salad, please see page 183 or get the recipe here.

Serves 4 - Metabolic Types (C, De, T, O, S)

Ingredients

For the bean patties:

• 1 tbsp chia seeds

• 2 tsp ghee or coconut oil

• 40g red onion, finely peeled

  and chopped

• 50g chestnut mushrooms,
  finely chopped

• 85g red pepper, deseeded
  and finely chopped

• 2 garlic cloves, finely
  chopped

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp chilli flakes

• ½ tsp flaked sea salt

• 2 x 400g tin mixed beans,
  drained and rinsed

Method

1. Begin by preparing the courgette salad. Once prepared, leave to allow
   the flavours to develop while you prepare the patties.

2. Stir the chia seeds together with 3 tablespoons of water and leave
   to one side. This makes a ‘chia egg’ to bind the patties.

3. Heat a frying pan over a medium to low heat and add 1 teaspoon
   of ghee or coconut oil. Once hot, add the onion, mushrooms, red
   pepper and garlic with a pinch of salt. Cook gently for 5 minutes,
   stirring occasionally, until softened.

4. Stir in the paprika, cumin, chilli
   flakes and remaining salt and cook for a further 2 minutes, then remove
   from the heat.

5. In a mixing bowl, use a fork to mash the beans into a coarse puree. 

   Add the ‘chia egg’ and mix. Tip the vegetables into the bowl and stir
   well to bring everything together. Divide into eight and shape into
   small patties.

6. Heat the remaining teaspoon of ghee or coconut oil in the frying
   pan and cook the patties for 3 minutes on each side or until golden and crisp, in batches. Serve 2 patties per portion alongside the courgette
   salad.