Prep 15 mins
Cook 10 mins
A good recipe for one without meat from the Cooking for One cookbook. Cook time does not include refrigeration time.
- 315 g canned butter beans, rinsed and drained
- 1 1⁄2 cups breadcrumbs, made from stale bread
- 1 small carrot, peeled and grated
- 1 tablespoon snipped fresh chives
- 1 egg, lightly beaten
- 2 tablespoons tomato sauce
- fresh ground black pepper
- 1⁄2 cup dried breadcrumbs
- 1 tablespoon oil
- 1⁄4 avocado, peeled and mashed
- 1⁄4 cup sour cream
- 1 pinch chili powder
- 1 teaspoon lemon juice
- To make patties, place half the beans in a bowl and mash.
- Add remaining beans, breadcrumbs made from stale bread, carrot, chives, egg, tomato sauce and black pepper to taste and mix to combine.
- Using wet hands, shape bean mixture into six patties, then roll patties in dried breadcrumbs to coat.
- Place patties on a tray lined with plastic food wrap, cover and refrigerate for 30 minutes.
- Heat oil in a non-stick frying pan over medium heat, add patties and cook for 4-5 minutes each side.
- To make sauce, place avocado, sour cream, chili powder and lemon juice in saucepan and heat until just warm.
- Serve sauce over patties.
they were pretty good. i found them a bit dry but that's beans for you. the avocado sauce was a little simple for my taste. my husband really liked them though.
I made these tonight for a delicious low-fat dinner for three, pretty much exactly to the recipe. For the tomato sauce, I used Evelyn's Fried Red Tomatoes Recipe #121041, and for the breadcrumbs I used Kumquat the Cat's friend's Seasoned Bread Crumbs Recipe #134615, both of which added some subtle extra flavours. I also added 2 cloves of minced garlic. I used two baby carrots, which added a lovely natural sweetness to the patties. And when making the Avocado Sauce, I used a low-fat sour cream and omitted the chili powder as no one who was going to be eating these likes spicy flavourings. The patties were moist and flavoursome, and held their shape really well, and the Avocado Sauce was the perfect accompaniment. We all loved these, and I’ll be making them again. Next time, I’ll be doubling the recipe as I’m confident that these would be great next day – at room temperature, with a salad; in a sandwich or reheated between sheets of kitchen paper toweling in the microwave. Tonight, we ate these with Sharon123’s delicious Broiled Mushrooms Recipe #136600, another great low-fat option!