Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 33

mung beans, butter or flageolet beans, spring onions, garlic, basil, chives, parsley, tomatoes, ciabatta buns, salad leaves, mayonnaise

Drain and rinse a 400g can of mung beans and a 400g can of flageolet or butter beans. Finely slice 6 spring onions and let them soften in a tablespoon of oil over a moderate heat. Don’t let them brown. Peel and crush 2 cloves of garlic and add them together with a large handful of basil leaves, 8 finely chopped chives and a handful of parsley, chopped. Tip in the beans and season.

Using a potato masher, partially crush the mixture so there is a combination of smooth and rough, producing a texture that will be interesting to eat. Mould small balls of the mixture into thick, flat patties. You will get about 12. They are fragile so treat them carefully, setting them down on a baking sheet, then refrigerate for a good 20 minutes.

Warm a thin layer of oil in a non-stick frying pan, then place the patties down in the pan, a few at time, leaving room to flip them over. When the underside is golden brown, carefully turn the patties over and cook the other side. Drain briefly on kitchen paper before stuffing them into toasted buns with slices of tomato, salad and a slather of mayonnaise. For 6.