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Adzuki Bean Patties

 

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. Adukis 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 folk 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. I dare you!

Adzuki Bean Patties

Prep time:

Cook time: 

Total time: 

Ingredients
  • 2 cups cooked adzuki beans or 1 can organic adzuki beans
  • ½ 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
  • ¼ 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

Make It Like So
  1. Cook wild rice in 1 cup of water.
  2. Add rinsed beans when water begins to boil and cook until rice is tender (about 15 minutes).
  3. 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.
  4. Chop the onion.
  5. 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.
  6. When rice/beans/sweet potato are done - let them cool slightly and then add the onion/spice mixture.
  7. Mash together and add ground mustard seed, pepper and salt and stir in some flour if the burgers need thickening.
  8. 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.

I love getting your comments and questions so please leave some. I do my best to answer and respond but I am currently travelling with limited internet access. I will respond when I am back home. Thanks!

9 Responses to “Adzuki Bean Patties”

  1. Cindy said…
    OHH. I actually have adzuki beans (dried) for sprouting but I think I will give this recipe a try.. how would you serve this? alone? as a substitue (meat) patty etc? I don't have coconut oil. Can i substitute? Thanks!
  2. legallyvegan said…
    These look good! YUM!
  3. Meghan Telpner said…
    I serve them with a tahini sauce or even a spicy mango chutney. You can also use them in wraps or on salads in place of meat as they are very high protein. Can go on whole grains too but would need a sauce. The cilantro pesto would work too. These contain a lot of Indian spices so keep that in mind when pairing them with a meal.
  4. [...] other recipes using adzuki beans try Adzuki Bean Patties, Spicy Adzuki Bean and Brown Rice Salad or Kale and Adzuki [...]
  5. [...] the freezer I am making Adzuki bean patties http://meghantelpner.com/2009/05/01/ah-aaaaah-adzuki-bless-you/  something quick to throw onto a salad or in a [...]
  6. [...] these spices that make up this blend in many different recipes already (like this curry, this dal, these patties, this soup, or this tea), but I have never created a complete blend of all of them to add a dash [...]
  7. Becky&co said…
    Hi there! I made these once and loved them, but found them rather labor-intensive, and decided that next time I'd double the recipe and freeze a bunch. I would love your opinion on this; what do you think is the best way to freeze these little guys?--before cooking, as the raw patties, or after they've baked and cooled? Thanks so much for sharing this recipe!
    • Meghan Telpner said…
      Go for it! Very little nutrition is lost in the freezing process- as long as you re-heat in a pan or the oven (as opposed to the microwave)
  8. Gyunghi Strawn said… July 27, 2018
    I am a Korean who loves these delicious small red beans. We use them in many different ways including for desserts. Since I am on no sugar, no gluten, no dairy and animal food, I can’t eat sweet delicious red bean desserts☹️. I can’t wait to try your recipe!!!!

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