Butterbean Patties with Potato Wedges

I believe I forgot to mention in my last post the fact that I’m currently on a veggie week. I’m doing this in an attempt to save even more money on food and be a little more healthy. However, by veggie week I mean “veggie where possible week”. I could hardly turn down the offer of an “ultimate burger” yesterday, could I? It would have been rude. I mean, it only contained beef, chicken and pork. No lamb in sight! Except for the bit of lamb I tried from someone else’s burger.

除此之外可原谅的失误,我的素食周哈s been a great success. When I was younger I thought veggie food would in some way, always, and largely inexplicably, pertain to slop. However, if you look for the right recipes and are content to try lots of new foods – new to me at least – then it’s particularly enjoyable. So, without further ado, if that’s what you call it, I introduce to you my slightly different recipe for falafel, cunningly renamed “patty”. Falafel is just what is contained in the recipe, right? It doesn’t pertain to the shape of the food prepared? Anyway, as usual these are achingly simple to make and wallet-shockingly cheap. If, indeed, a wallet can be induced into a state of shock. Which, on reflection, I doubt it can.

This recipe will happily serve two, and take roughly half an hour to make.

Butterbean Patties{recipe}

Serves 3-4

Ingredients:

• 400g tin of butterbeans, drained
• half a red onion, finely diced
• 2 tbsp plain flour, to bind
• 1tsp ground cumin seeds
• 1/2 chili flakes
• 1 clove of garlic, mashed
• slug of olive oil
• seasoning