Hemp-broad bean steaks

Juicy and spicy patties are made with hemp seeds, broad beans and oatmeal. The batter gets its flavour from chili, paprika and cumin – and the patties stay crunchy when some of the hemp seeds are left whole.

6 large or 10 small patties Total time About 45 min Vegetarian Lactose-free Dairy-free

Ingredients

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

Method

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 over medium heat for a few minutes, add the garlic and continue to sauté for a short while.
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 mixture rest for 15 minutes.
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.