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Bean & lentil cakes with onion marmalade

Bean & Lentil cakes

Bean & lentil cakes

This was a ‘throw-it-all-together-and-see-if-it-works’ kind of dinner – and it turned out rather yum!


1 can borlotti beans (or used dried and soak them)
1 can brown lentils (or use dried and soak them)
garlic a-plenty – roughly chopped
cumin and coriander, ground – I love these flavours, so I recommend using a generous amount
1 egg (or make these vegan by using egg substitute)
cashew nuts – a good handful
sunflower seeds – a small handful
A  little oil for frying

Here’s how

  1. Blend beans, lentils, spices and garlic in food processor.
  2. Toast nuts & seeds – keep them moving in a dry pan for a few minutes.
  3. Mix nuts & seeds and egg into bean mixture.
  4. Form patties and fry in a little oil.

I had no burger buns so I served these on Vogel’s toast with fresh lettuce, onion marmalade and onions, and steamed asparagus on the side. These flavours worked a treat together.

I find some onion marmalades can be quite sweet and sticky. This time I tried Maison Therese balsamic onion marmalade and I loved the balsamic acidity. It’s quite a runny marmalade.

Maison Therese Balsamic Onion Marmalade

Maison Therese Balsamic Onion Marmalade

(Interesting story with Maison Therese… Despite the name it’s not actually imported. It was founded by Therese Mooren, recently immigrated from Holland, forty years ago in the Hawkes Bay. It’s still in the family, being run by Therese’s daughter and granddaughter these days. It seems to be a brand which has weathered many changes of palate and that deserves respect. It also seems to be going through something of a brand Renaissance of late, with a number of new lines. The next one I intend to try is Feijoa jelly, which Maison Therese recommends with cottage cheese and scones. Mmmm.)


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