Fava Bean Veggie Burgers and Polenta Fries
Fava Bean Veggie Burgers
adapted from The Fitchen.
Ingredients
- 2 cups dried fava beans
- half an onion
- 2 cups of kale, chopped
- 1/2 cup frozen and thawed peas
- 1 Tablespoon chickpea or almond meal flour
- 3-4 Tablespoons olive oil
- 2 Tablespoons water
- 2 teaspoons sea salt
Instructions
- Soak fava beans overnight, at least 12 hours. Remove the shells.
- Boil fava beans for 10-15 minutes, until soft, then drain and set aside.
- Preheat the oven to 375º and line a baking sheet with parchment.
- Heat 2 Tablespoons of oil in a skillet over medium heat. Sauté the onion for 3 to 5 minutes, then add kale and peas, and about 2 Tablespoons of water. Sauté for 5 minutes, or until kale looks wilted and tender.
- In a food processor, give the sautéed mixture a few quick pulses. Do not over-process; this adds texture to your burgers! Empty the mixture into a large bowl.
- Next, blend the fava beans with about 1 Tablespoon of olive oil in the food processor until smooth.
- Add the pureed beans to the bowl, 1 teaspoon of sea salt, 1 Tablespoon of flour, and 1 1/2 Tablespoons of olive oil. Use a spoon to mix until well-combined.
- Use 1/4 cup as your guide and shape the mixture into patties, placing them onto the baking sheet as you go. You will end up with 7 or 8 total.
- Bake for 30-35 minutes, flipping halfway.
- Top with your favorite dressings (my children loved extra ketchup!)
Baked Polenta Fries
adapted from Oh My Veggies
Ingredients
- 1 (24-ounce) tube polenta, halved and cut into 1-inch thick fries
- olive oil mister or cooking spray
- salt + pepper to taste
Instructions
- Preheat oven to 450 degrees. Spray baking sheet with olive oil.
- Place polenta fries on baking sheet. Spray tops with olive oil and season with salt and pepper.
- Bake fries for 25-30 minutes more, until crisp and golden-brown.
- Serve ketchup (and mayo) or create your own sauce with polenta fries.
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