This recipe started out as just a curiosity to me. It's multi-coloured, multi-flavoured, multi-textured, and very sticky. I wasn't sure what to expect. It could go either way and be something I really enjoy, or something that makes me wish I had a dog to feed it to. Luckily, it turned out well and is a meal I'm really enjoying, even as leftovers.
Adzuki Bean Patties
Makes: 8 - 10 patties
2 cups cooked adzuki beans
1/2 cup wild rice
1 medium sweet potato or equivalent chunk of peeled squash
1 medium onion, chopped finely
2 Tbsp coconut oil
2 tsp ground cumin
2 tsp ground coriander
1 - 2 tsp ground mustard seed
1 Tbsp dry oregano
1 - 2 cloves of mashed garlic
sea salt to taste
brown rice or chickpea flour as needed to create a drier texture, optional
Cook wild rice in 1 cup of water. Add rinsed beans when water begins to boil and cook until rice is tender (about 15 minutes). While rice is cooking, wash and cut sweet potato into chunks and then add on top of rice and beans halfway through cooking.
Heat the coconut oil in a large skillet, then add the cumin, coriander, oregano, garlic, and onion. Saute until the onion is tender but not browned. Set aside and wait for rice/beans to be done.
When the rice mixture is done, let it cool slightly then add the onion and spice mixture. Mash all together and add ground mustard seed, pepper, salt, and flour if necessary.
Cook as desired. I did them in a frying pan the same as the salmon patties.
Rachel Hewitt, RHN.