Ingredients
1 tbls olive or rice bran oil
1 small onion, diced
1 tbls coriander stems, finely chopped
2 anchovies (optional)
1 clove garlic, crushed
1 cup corn
1 cup sweet potato, grated
1 zucchini, grated and squeezed dry
1 cup navy beans
½ cup mint leaves, chopped finely
½ tbls sea salt (or to taste)
½ cup of rice flour or besan (chick pea) flour
2 tbls rice bran oil
1 lime, quartered
Method
In a heavy based pan sauté your onions and coriander stems in the oil over a medium heat until translucent. Now add the anchovies and garlic and stir for a few seconds. Now add the veggies and stir to coat. Remove from the heat.
In a processor place the navy beans and blitz for a few seconds. Now add the veggie mixture, mint and salt. Slowly add the flour until you have a firm mixture.
Heat a large, heavy based pan with the rice bran oil. Make balls about the size of a walnut, then press into a pattie. Fry these until golden on each side. Drain on a kitchen towel.
