| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- olive oil
- 2 large cougettes grated and squeezed to remove water
- 1 pinch of ground nutmeg
- 1 lemon (zest)
- 1 pinch of chilli flakes
- 400 g butter beans drained and juice reserved
- 3 spring onions trimmed and roughly chopped
- 2 garlic cloves roughly chopped
- 1 red pepper deseeded and roughly chopped
- 2 tsp sesame seeds
- 1 tbsp plain flour
- 1/2 cucumber thinly sliced
- 1 tbsp rice vinegar
- salt
- freshly ground pepper
- basil leaves
- 1 handful of watercress
Ingredients
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Instructions
- Heat the oil in a frying pan, Add the courgettes, nutmeg, lemon zest and chilli flakes, salt and pepper and stir continuously on the heat for 3 mins then remove from the heat.
- In a food processor add the butterbeans, spring onions, garlic, pepper and sesame seeds, pulse until well mixed with some texture. Pour away any oil from the frying pan, add the bean mixture into the frying pan and slowly fold in the flour. Put on a plate in the fridge.
- Mix the cucumber, rice vinegar and a pinch of salt in a bowl and set aside.
- Heat a drizzle of oil in a frying pan on a medium heat, add a tablespoonful of the mixture, pat down to create a 1cm patty. Cook for 5 mins until golden brown and turn over to cook the other side. Repeat with the rest of the mixture. Serve with cucumber relish, some watercress or spinach and top with basil leaves.