Pan Fried Solar Simmered Bean Patties Recipes

OLD FASHIONED PINTO BEAN PATTIES - PINTO BEAN PANCAKES

Steps:

• Drain pinto beans well.
• Mash pinto beans to coarsely or to desired texture using a potato masher, fork or pulse in a food processor.
• Add diced onions, egg, flour, salt and pepper. Mix.
• Form into patties and fry in hot vegetable oil in a large skillet over medium high heat. Fry for approximately 5 minutes or until golden brown; flip and fry the other side.
• Drain on paper towels, and serve hot.

PAN-FRIED BUTTER BEANS

Steps:

• Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.

THREE SISTERS BEAN PATTIES WITH RASPBERRY AIOLI

Steps:

• Start the patties: Heat oven to 350 degrees. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut squash with oil, season generously with salt and pepper, and place flat side down on a parchment-lined baking sheet. Roast until the skin is sunken and a fork passes through easily, 30 to 40 minutes.
• While the squash cools, add the cornmeal, baking powder, 1 teaspoon salt and ½ teaspoon pepper to a large bowl; whisk to combine. Scrape and remove ¾ cup squash from its skin with a fork and add to bowl (the remaining squash will keep, refrigerated, for 3 to 4 days). Add the beans, onion, sunflower butter, garlic and dried sage. Stir to combine, then transfer the mixture to a food processor and pulse until uniform. (Though a food processor yields better results, you could also simply mash the ingredients with a masher or your hands until well incorporated.) The mixture should be thick and pliable; if not, add more cornmeal, 1 tablespoon at a time, and mix thoroughly. Cover the mixture and let rest in the fridge for 10 minutes until slightly firmer.
• While the mixture chills, make the aioli: In a small bowl, combine the chopped raspberries, mayonnaise, maple syrup and sage until well mixed. (Makes 1⅓ cups.) Cover and refrigerate while you cook the patties.
• Finish the patties: Remove the cornmeal mixture from the fridge. Line a large baking sheet with parchment paper. Using 1 heaping tablespoon (with almost 2 tablespoons of the cornmeal mixture) at a time, begin to shape small 1½- to 2-inch balls, adding them to the prepared baking sheet and pushing each to flatten slightly. Continue until all the dough is used; you should have about 24 patties. Bake on the prepared baking sheet for 20 to 30 minutes, until golden brown and crisp. Allow to cool for 10 minutes before serving with aioli.

WHITE BEAN BURGERS

Steps:

• Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of salt, the garlic and the grated carrot, and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
• In a food processor fitted with the steel blade, puree the beans with the lemon juice. Transfer to a bowl and stir in the onion mixture, the parsley, sage or thyme, the bread crumbs and the egg. Season to taste. Shape into patties, ½- to ¾-inch thick. Set on a parchment-covered baking sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours.
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works well for this. Serve on whole grain buns, with the condiments of your choice.

PAN FRIED SOLAR SIMMERED BEAN PATTIES

Steps:

• Soak beans in a large bowl overnight. Set Global Sun Oven out to preheat. Combine beans, onion, celery, and clove in a large pot. Add enough water to cover by two inches. Cover the pot and place it in the GSO. Cook until beans are tender, about 1 1/2 hours. Drain beans, remove and discard clove. Mash bean and vegetable mixture, add salt to taste. When mixture is cool and you're ready to fry the patties, mix in the egg yolks, bread crumbs, and parmesan cheese. Heat the oil in a large frying pan. Shape bean mixture into small patties. Dip each patty in the egg whites, coat with bread crumbs and fry in batches. Drain patties on paper towels and keep warm as you continue frying. Just before serving squeeze lemon onto the warm patties. Serve with lemon wedges.