Ingrédients
- 3 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp salt
- 6 makrut lime leaves, finely chopped
- 3 cloves garlic, finely chopped
- 1 thumb ginger, peeled and grated
- 2 green finger chillis, finely chopped
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp ground ginger
- 1 tbsp tamarind paste
- 250g Merchant Gourmet 5 bean medley
- 200g sweet potato, peeled and finely grated
- 90g bread crumbs
- 100g coconut yoghurt
- ¼ tsp salt
- Zest of 1 lime - then cut
- lime into wedges
Coconut yoghurt
Méthode
- Add the olive oil to a frying pan and set over medium heat.
-
Add the onion, salt, lime leaves, garlic, ginger and chilis and saute for 10 minutes until
soft. -
Add the spices and tamarind paste and saute for a further 2-3
minutes. -
Decant to a blender along with the beans and pulse a few times
until it forms a pasty texture, whilst retaining some texture from the
beans. -
Decant into a mixing bowl and stir in the sweet potato and bread
crumbs. -
Form into 7 x 90g patties. Stir all ingredients for the coconut
yoghurt together and set aside in a ramekin. -
Take a clean frying pan and fill with 1cm of the cooking oil. Set on a
medium heat and then begin to fry the patties in two batches, turning
once they are golden brown on each side (around 4 minutes). -
Once the patties are cooked, transfer them to a plate lined with kitchen towel
before serving alongside the yoghurt and lime wedges.
