LCD – All Recipes, Main
450 grams (one pound) dried soy beans
4 tablespoons LSA
2 medium onions chopped
1 heaped tablespoon chopped parsley
1 cup mashed potato
1 cup egg white
1– 2 tablespoons tomato paste
2 tablespoons soy sauce
1/2 teaspoon ground nutmeg
Freshly ground black pepper
Sea salt Whole wheat all-purpose flour or gluten-free flour*
Whites of 3 eggs beaten with 2 tablespoons unsweetened soy or rice milk 1 cup whole wheat or gluten-free bread crumbs*
(GF*, DF, NF)
Place the beans in a saucepan and cover with water to 2.5 centimetres (one inch) above level of beans.
Bring to a boil and cook for 1 minute.
Remove from heat, do not drain, cover and allow to stand for 1 hour.
This is the equivalent of overnight soaking.
Cook the beans in the same liquid for 21/2 hours or until beans are tender.
Drain and mash beans well and add LSA.
Combine with the onions, parsley, potato, cup of egg white, tomato and soy sauce, nutmeg and pepper. Use an ice cream scoop to form into patties.
Coat each patty with flour, dip into egg white and milk mixture and coat with the bread crumbs.
Brush sides and base of a pan thickly with olive oil and fry patties on both sides until golden brown.