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Lima Bean and Vegetable Patties with Mushroom & Onion Sauce

May 10, 2011

My first vegetarian recipe for the blog. This is a handy, cheap’n’easy one to throw together when you’ve just got no idea and you have to scrounge around in the pantry (because if you don’t keep a few tins of various beans and legumes in the pantry, then you should!), which is exactly what happened to me tonight.

What do I need?


  • 500g of potato, sweet potato or pumpkin – or any mix’n’match thereof
  • 2/3 cup of frozen peas
  • 400g can lima beans (also called butter beans)
  • 2 tbsp tomato relish
  • 1/2 cup grated cheddar cheese
  • 1 egg yolk
  • 1 cup or so dried breadcrumbs
  • salt and pepper to season
  • oil for frying

Mushroom & Onion Sauce:

  • 2 or 3 med. Onions
  • a couple of handfuls of mushrooms (I don’t know – I didn’t measure them!)
  • 2 tbsp plain flour
  • 1/2 cup cream
  • salt & pepper to season
  • oil or butter for frying


  • plain yoghurt, or maybe some tzatziki dip if you have some handy
  • baby spinach leaves or lettuce. Something green and leafy
  • nice crusty bread

What do I do?

Prepare The Patties

Boil the potato and/or pumpkin for 8 to 10 minutes. Add the peas for the last 2 minutes of cooking time. Drain. Add the beans and mash until almost smooth. You don’t want pureed mush, so keep a bit of texture to it. Set aside to cool.

Add the relish, cheese and egg, and season with salt and pepper. Roll small handfuls of the mixture into balls (this should make about a dozen), then flatten slightly. Toss the patties in the breadcrumbs to coat them, then cover and refrigerate them for about 1/2 an hour.

Mushroom & Onion Sauce

Slice the onions. Wipe* and slice the mushrooms. Melt some oil or butter in a frypan and fry the onions until they’re soft, then add the mushrooms and fry them til they’re browned.

Sprinkle the flour over the onions and mushrooms and stir it through until it’s smooth, then add the cream. Keep stirring until you have a smooth sauce. Once the sauce bubbles and thickens, pour it into a bowl and put it in a low oven to keep warm.

Back To The Patties

Wipe the frypan clean and heat some more oil, then cook the patties over medium-high heat until golden-brown and heated through. Depending on the size of your frypan, you may have to cook them in batches. Keep the first batches warm in the oven while you cook the rest.

Cut the bread into as thick slices as your toaster can handle (or use the grill), and toast the slices.

To serve, spread some baby spinach leaves or torn-up lettuce on a slice of toast, lay on a generous serve of the mushroom and onion sauce, then a couple of the patties. Top with a couple of tablespoons of the yoghurt or tzatziki.

*Never wash mushrooms in water, they’ll go rubbery. Always wipe them with a damp cloth. Preferably a clean one.

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