• Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney and Cucumber Yogurt Sauce

    Ingredients

    For the Patties

    6-8 Portions

    • Ingredients
      Amount
    • Great Northern Beans, dry
      1 cup
    • Great Northern Beans, cooked
      1 lb.
    • Cauliflower
      1 head
    • Clarified butter, ghee
      2 cups
    • Onion, minced
      ½ cup
    • Garlic, minced
      1 Tbsp.
    • Coriander, ground
      1 Tbsp.
    • Salt
      1 tsp.
    • Ground black pepper
      ½ tsp.
    • Cilantro, minced leaves and stems
      ½ cup
    • Lemon, zest and juice
      1 each
    • Baking powder
      1 tsp.

    For the Chutney

    • Ingredients
      Amount
    • Sugar
      ½ cup
    • Distilled vinegar
      ½ cup
    • Water
      ¼ cup
    • Ginger, minced
      1 Tbsp.
    • Mustard, dry
      1 Tbsp.
    • Cloves, ground
      ¼ tsp.
    • Cinnamon
      ¼ tsp.
    • Red pepper flakes
      ¼ tsp.
    • Black mustard seeds
      1 tsp.
    • Black beans, cooked
      2 cups
    • Mango, small dice
      1 each

    For the Yogurt Sauce

    • Ingredients
      Amount
    • Greek-style yogurt
      1 cup
    • Cucumber, peeled, seeded and grated
      1 cup
    • Mint, finely minced
      ½ cup
    • Garlic clove, minced
      1 each
    • Lemon juice
      1 each
    • Cumin, ground
      ½ tsp.

    Cilantro

    • Ingredients
      Amount

    Method

    For the patties

    1. Remove any stones or debris from the dry beans. Grind the dry beans in a blender until a flour is formed. Set aside.
    2. Cut cauliflower into small florets and set aside.
    3. Heat skillet with ½ cup of the butter and sauté the onions until softened. Add the garlic and stir for 30 seconds until fragrant. Add the coriander and cauliflower.
    4. Season with salt and black pepper. Cover and cook until softened, about 3 to 5 minutes. Blend this mixture in a food processor until puréed.
    5. In a bowl, combine the cauliflower mixture with the cooked white beans, cilantro, bean flour, lemon juice, lemon zest, and baking powder. Set aside for 1 to 2 hours, refrigerated.
    6. Form 2 ounce patties and set aside.

    For the chutney

    1. In a sauce pan, combine all the chutney ingredients together except the beans and the mango and bring to a boil.
    2. Add the beans and mango and simmer until thickened, about 5 to 10 minutes. Remove from heat and set aside to cool.

    For the yogurt sauce

    1. Combine all ingredients in a bowl and adjust seasoning.

    To serve

    1. Heat ghee in a skillet and pan fry the bean cakes on both sides until golden brown.
    2. Serve with pickled bean chutney and yogurt sauce. Garnish with cilantro.