Hemp-broad bean steaks

(6 large or 10 small)

For juiciness, it is best to shape the steaks thickly.

Ingredients:

• 1 dl whole hemp seeds
• 1 onion
• 2 garlic cloves
• 1 tablespoon oil for frying
• 3.5 dl boiled broad beans
• 1 dl oatmeal
• 1 tablespoon soy sauce
• about 2/5 teaspoon hot chili powder
• 0.5 tsp ground black pepper, paprika powder
• and cheese cumin each
• 0.25 teaspoon ground coriander
• oil for frying
  

Manufacturing:

1. Toast the hemp seeds in a dry frying pan. Stir frequently. The seeds are ready when they start to smell. Peel and chop the onion and garlic. Sauté the onion in the oil on a medium-hot plate for a few minutes, add the garlic and continue to sauté for a short while.

2. Measure all ingredients into a bowl. Blend with a hand blender until the beans are pureed. Leave some of the hemp seeds whole. Taste and add more seasoning if needed. Let the dough rise for 15 minutes.

3. Roll 6 or 10 balls of the bean mixture, press them into thick patties. If the mixture is difficult to shape, you can wet your hands with water. Pour a little oil into a frying pan to cover the bottom and let it heat up. Then add the patties. Fry in a medium-hot pan for 4–5 minutes per side, depending on the thickness. The patties will firm up more as they cool.

Inna Somersalo, Päivi Mattila, Hanna Tuomisto, Henri Haimi: Beans from the Horn - Delicious vegetarian food from close up. 2018.