I really have to work hard not to over cater for myself. I just love buying food. I love to have a full store cupboard with things I can have to hand if I want to make something on a whim. For the most part this is ok because these things last but as far as the fridge is concerned it needs some work. At times I open it in shock realisation that I have bought so much it’s chock-a-block full. I justify the over spending by saying to myself “it’s food, I’ll eat it”. Well you can only eat so much before it’s past it’s best.
I also have ideas of things I want to make. I go out and buy the ingredients, then things happen, I get stuck at work or become too tired to make it. Then I forget what I had in mind to make and it becomes just another thing in the fridge I have to use up. Sound familiar to anyone?
Smoky Black Bean and Sweet Potato Patties with Yoghurt Coriander Sauce
1/4 cup unhulled millet
300g cooked black beans or 400g tin black beans drained and rinsed
400g sweet potato, steamed
2 spring onions, finely chopped
1 clove garlic, finely chopped
1 heaped teaspoon chipotle paste
Pop the millet in a saucepan over high heat with 1/2 cup of water. Bring to the boil then simmer,covered, for about 8-10 minutes until cooked. Drain and leave to the side. Into a large food processor add the spring onions, garlic and black beans, whiz to break up the black beans but not too much a little texture is good. Add the sweet potato, chipotle, and millet. Whiz until combined. If you have time, shape into patties, cover with breadcrumbs and refrigerate for at least 30 minutes. Otherwise it’s fine if you want to continue on. Fry them in a non-stick pan over high-medium heat with a little oil ( I like rice bran oil for this).
To make the sauce just spoon into a bowl as much yoghurt as you think you would like, then add more. Add to it the juice of half a lemon, salt and pepper and some chopped fresh coriander. Always taste and adjust.
Makes 8 large patties.