Prep 24 hrs
Cook 30 mins
I love meat, but often can't afford it, especially with the economy taking a nose-dive and food generally being so expensive. So. When the end of the month draws near, and food stocks in the cupboard run low, here is a quick fix to help bulk out your cupboard. I have added specific ingredients, but remember that this is an emergency stash using recipe; substitute where ever you need to. The recipe that follows is for a chicken-like meat substitute, but can be altered to suit your tastes. The following recipe makes approximately 12 "meat" patties, or enough to fill a generous meat portion of 2-3 meals for 2 people. Prep time includes soaking beans.
- 236.59 ml dried butter beans (or other beans, or lentils, or a mixture. Broth mix also works)
- 2 onions
- 2 garlic cloves
- 354.88 ml mixed vegetables (grated carrot, peas, peanuts, canned chickpeas, etc)
- 236.59 ml flour
- 0.25 ml salt
- 14.79 ml concentrated chicken bouillon or 2 chicken stock cubes
- Add butter beans to a pan, and cover with boiling water, with an inch of water to spare. Leave to soak 24 hours. (If in a rush, buy canned beans and use 2-3x quantity).
- Add onions and garlic to a food blender and pulse until finely chopped. Add beans and pulse again for 10-20 seconds. Add other vegetables, nuts, etc and pulse until thoroughly mixed.
- Add salt and chicken stock and stir thoroughly.
- Fold in flour until mixture becomes a thick, sticky dough.
- To cook, form into 12-15 patties, of heaped tablespoon size. Alternately, roll into 2 large loaves. For the smaller patties, fry or grill these in a griddle until golden brown and firm. For larger loaves, bake or roast until cooked through. For "sausages", roll into sausage shapes and shallow fry, turning regularly.
- When using "meat" for food, the patties/loaves can be sliced into slivers for stir fries, chopped, sliced for sandwiches, thick-cut and fried as steaks, or slapped between buns to make "burgers".
Adding chicken stock means it is not vegetarian. Try vegetable bouillon or miso. I would add some chopped broccoli as a bit of green speckle does look nice. Also I would add herbs, or spices for a little more zing. I love plenty of flavour. I often use passages instead of water or moisture to mixes, it just needs a pinch of salt and pinch of sugar to correct that and it somehow thickens and enriches.
What fun! Though not a vegetarian, I do enjoy a good veggie burger now and then, so I decided to look around for a homemade version. I liked that this one was implicitly a DIY recipe, leaving the cook free to come up with their own unique result. Now then, I used one red onion, a zucchini, garbanzo/lentil/pinto beans, plenty of garlic, and some fresh rosemary and thyme from the yard. My mixture was particularly soupy, so I ended up adding an extra cup and a half of whole wheat flour to get it to hold its shape. I sprayed the tops of the patties with cooking spray and baked at 350 for 15 minutes, and they were delicious. I had one for lunch on top of a spinach salad, and I plan to have one on a hamburger bun for dinner tomorrow. Thanks for a great veggie patty recipe, Bunny.