These bean cakes with kumura and hemp seeds are pretty special but the richness of the mushroom, olive oil and balsamic gravy takes this dish to next level.

PRE TIME : 30 minutes
SERVINGS 2-3 people

For the Bean Cakes:

1 medium sized Kumara

1 can Cooked Black Beans, rinsed and drained

1 small Onion, finely diced

2 tsp Ground Cumin

1 tsp Dried Oregano

1 tsp Salt

1 cup Hemp Seeds

1 Tbsp Lupi ORGANIC Extra Virgin Olive Oil

Extra Olive Oil for Frying

For the Balsamic Gravy:

6 Mushrooms, sliced

1 Brown Onion

2 Tbsp Lupi ORGANIC Extra Virgin Olive Oil

1 Tbsp Coconut Sugar

200ml Vegetable Stock

3 Tbsp Lupi Balsamic Vinegar

2 Tbsp Soy Sauce

2 Tbsp Hemp Seeds

2 tsp Cornflour

1 Tbsp Water

Ground Black Pepper, to taste

RECIPE INSTRUCTIONS

Peel and dice the Kumara in 2cm size pieces. Boil until soft. Drain and mash lightly.

In a large bowl add the Kumara, black beans, onion, cumin, oregano, salt, hemp seeds and Lupi ORGANIC Extra Virgin Olive Oil and stir to combine. The mixture should be sticky enough to make patties. Using damp hands, roll into balls and flatten slightly to create a pattie shape. Heat oil in a frying pan and fry the patties until crispy. Drain on a paper towel when both sides of the pattie are crispy.

While frying the patties, start on the gravy. Heat the oil in a pot and fry the onions on a medium heat until they start to turn brown. Add the mushrooms and fry until the juices start to come out. Make sure to keep stirring so that the browning on the bottom of the pot is collected. Add the vegetable stock, balsamic vinegar, sugar and soy sauce and stir. Bring to the boil. Add the hemp seeds. Mix the cornflour with 1 tablespoon of water and stir. Add to the gravy and continue to cook for a further 3-5 minutes. Taste and add pepper.

Stack the patties as desired. Pour the gravy over the top. Serve!

Ingredients