Three Sisters Bean Patties With Raspberry Aioli
Published Aug. 31, 2022
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1small butternut squash (about 1½ pounds)
- Olive oil, for brushing squash
- Fine sea salt and freshly ground black pepper
- 1½cups/275 grams medium-grind white (or yellow) cornmeal, plus more if needed
- 1teaspoon baking powder
- 2(15-ounce) cans red kidney beans (or other red beans), drained (about 3 cups)
- ½sweet onion, minced (about ¾ cup)
- ¼cup sunflower butter
- 2garlic cloves, minced
- 1teaspoon dried sage
- 6ounces fresh raspberries, finely chopped (scant ⅔ cup)
- 1cup mayonnaise
- 1tablespoon maple syrup
- 1tablespoon finely chopped fresh sage
For the Patties
For the Raspberry-sage Aioli
Nutritional analysis per serving (6 servings)
937 calories; 44 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 20 grams polyunsaturated fat; 113 grams carbohydrates; 21 grams dietary fiber; 9 grams sugars; 26 grams protein; 837 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Start the patties: Heat oven to 350 degrees. Halve the butternut squash lengthwise and scoop out the seeds. Drizzle the cut squash with oil, season generously with salt and pepper, and place flat side down on a parchment-lined baking sheet. Roast until the skin is sunken and a fork passes through easily, 30 to 40 minutes.
- Step 2
While the squash cools, add the cornmeal, baking powder, 1 teaspoon salt and ½ teaspoon pepper to a large bowl; whisk to combine. Scrape and remove ¾ cup squash from its skin with a fork and add to bowl (the remaining squash will keep, refrigerated, for 3 to 4 days). Add the beans, onion, sunflower butter, garlic and dried sage. Stir to combine, then transfer the mixture to a food processor and pulse until uniform. (Though a food processor yields better results, you could also simply mash the ingredients with a masher or your hands until well incorporated.) The mixture should be thick and pliable; if not, add more cornmeal, 1 tablespoon at a time, and mix thoroughly. Cover the mixture and let rest in the fridge for 10 minutes until slightly firmer.
- Step 3
While the mixture chills, make the aioli: In a small bowl, combine the chopped raspberries, mayonnaise, maple syrup and sage until well mixed. (Makes 1⅓ cups.) Cover and refrigerate while you cook the patties.
- Step 4
Finish the patties: Remove the cornmeal mixture from the fridge. Line a large baking sheet with parchment paper. Using 1 heaping tablespoon (with almost 2 tablespoons of the cornmeal mixture) at a time, begin to shape small 1½- to 2-inch balls, adding them to the prepared baking sheet and pushing each to flatten slightly. Continue until all the dough is used; you should have about 24 patties. Bake on the prepared baking sheet for 20 to 30 minutes, until golden brown and crisp. Allow to cool for 10 minutes before serving with aioli.
Private Notes
Comments
Regarding the squash: The 3 Sisters concept that I learned was to plant beans, corn and squash together. The squash was pumpkin when I learned about it. Corn grows tall and the beans use the corn stalks to climb up. The squash covers the ground and helps keep out weeds and keeps the soil from drying out too much. And the three foods eaten together provide complete protein.
I didn't know what sunflower butter was, but Google told me peanut butter could be substituted.
Raspberry aioli? Aioli has garlic in it. This is sweet mayonnaise, which raises its own issues.
I just made these patties. as to the two tbsps. direction, I made some patties with a heaping spoon full of the mix and plopped it on the cookie sheet, flattened and baked for 35 minutes. They are very dry, and I am not a fan of the so called Aioli. Then I used a small ice-cream baller, and it was much easier to get on the cookie sheet and the patties looked more like the pictured ones. Still dry, even though I baked shorter. All in all, I rather make falafel with Tehina.
Sunflower Butter is ground up sunflower seeds and a marvelous sub for Peanut for anyone allergic to peanuts and or when the strong taste of Peanut Butter is no wanted. Avaliable alongside the PB @ any well stocked store. A staple @ ANY health food store! Since the protein content along w'the fat is very similar it can be used interchangeably w'PB!
I was skeptical that this dry mixture would form patties but it did - even using a tiny cheap nutribullet style blender (a lot of work) and hand mashing the mixture to finish combining. Rather than bake, I panfried them. Substituted half the red kidney beans for black beans. Used sriracha sour cream instead of the aioli. Tastes pretty good!