These don’t look anything special, I’ll admit this. But they are bursting with flavour. My pick-up-truck-driving, fast-food-eating, cigarette-smoking ex-boyfriend (yeah yeah yeah – opposites attract) even claimed this as his favourite. They are Adzuki bean patties. I love adzuki beans and would be happy for you to list some of your favourite Adzuki Bean recipes (or link to them) in the comments section below.
Adzuki beans have many health benefits in traditional Chinese medicine which makes sense as this little reddish bean originated in China. Adzukis are one of the highest protein and lowest fat varieties of bean.
Since I have already gone there – I’ll go again. Adzuki beans promote regular bowel movements, are a good source of energy, and help lower cholesterol. According to traditional Chinese medicine, adzuki beans benefit bladder, kidney and reproductive functions, and are therefore used to treat urinary dysfunction and bladder infections. Ancient Chinese wisdom says that the kidneys govern the emotion of fear, the adzuki bean is considered a source of courage that helps people meet challenges bravely.
Some experts credit the presence of phytoestrogens in adzuki beans with helping to prevent breast cancer. These weak estrogens block receptor sites that would otherwise be filled by stronger estrogens.
Since the bean will help make you brave and courageous – try it. These adzuki bean patties are a delicious way to enjoy them!
2 cups cooked adzuki beans or 1 can organic adzuki beans
1/2 cup wild rice
1 medium sweet potato or equivalent chunk of peeled squash
1 medium onion, finely chopped
2 tbsp coconut oil
2 tsp ground cumin
2 tsp ground coriander
1–2 tsp ground mustard seed
1 Tbs dry oregano
1/4 tsp freshly ground pepper
1–2 cloves of mashed garlic
sea salt to taste
brown rice or chickpea flour as needed to create a drier texture
Instructions
Cook wild rice in 1 cup of water.
Add rinsed beans when water begins to boil and cook until rice is tender (about 15 minutes).
While rice is cooking, wash and cut sweet potato into chunks and then add on top of rice and beans around halfway through the cooking.
Chop the onion.
Warm the coconut oil in a large skillet and add the cumin, coriander, oregano, garlic, and onion. Sauté until the onion is tender but not browned. Set aside and wait for rice/beans to be done.
When rice/beans/sweet potato are done – let them cool slightly and then add the onion/spice mixture.
Mash together and add ground mustard seed, pepper and salt and stir in some flour if the burgers need thickening.
Form into patties and bake on a greased cookie sheet (or parchment paper) at 350 for 20 minutes. Flip over and cook for another 20-30 minutes until dry.
Prep Time:15 mins
Cook Time:1 hour
Category:Entree
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