Bean and Pea Pesto Patties
- A tin of butter beans
- a small cup of frozen peas
- a handful of cashew nuts
- 2 teaspoons of soy sauce
- some dried herbs
- olive oil
- an onion
- a little garlic
- juice of half a lemon
- for the salad : thinly sliced tomatoes and onions with a little chili (optional), olive oil and salt
Chop the onion finely and sautee in a pan in a little olive oil on the stove until soft. Drain and rinse the beans and mash with a fork, add the onions to this and mix.
Cook the frozen peas as per the directions on the packet (steam/boil for a couple of minutes). Place the cashew nuts, soy sauce, some dried herbs, garlic and a drizzle of olive oil in a blender and grind until it has a crumbly consistency. Add the peas and blend well together.
Add the pea pesto to the beans and onions and mix well.
In a pan heat a little olive oil, divide the mixture into 4 or 6 depending on the size of pattie you prefer and roll into balls, place the balls in the pan and push down lightly. Cook on a medium heat for around 5 minutes on each side.
Plate the bean and pea pesto patties with the salad and serve.
If you wanted to, you could add more olive oil to the pea pesto and use it as a sauce.
Photo credit: Andrea