Cheese and bean patties

I am still in the cooking spirit! Woo hoo!
Mum read the title of this recipe out to me and I thought "ho hummmm" but after reading the ingredients decided to give it a go.
Although I changed the recipe, they tasted yummmmm. My changes are included below.

Ingredients

1/3 cup burghul* (I used 1/3 cup cous cous cooked - see below)
400g can cannellini beans
1 small onion
2 tablespoons plain flour
1/4 teaspoon baking powder
2 teaspoons ground cumin
1 teaspoon coriander (did not have so used Italian Herbs)
1 cup grated tasty cheese
1 small lemon, juiced (I put 2 teaspoons of the fake lemon juice)
1/4 cup fresh flat-leaf parsley leaves, finely chopped
oil for cooking

Method

1. Cook cous cous by putting 1/3 cup cous cous with 1/3 cup boiling water. Mix and leave for 5 minutes.
2. Roughly chop the onion and place in food processor. Buzz a few times to chop up.
3. Wash the cannellini beans and place into food processor with flour, baking powder, cumin, coriander (Italian herbs), grated cheese and 2 teaspoons of lemon juice.
4. Process until well combined.
5. Put cooked cous cous into processor and combine further.
6. Transfer mixture into a bowl, stir through parsley. Season with salt and pepper.
7. Shape mixture into patties, 1 tablespoon at a time. Put onto plate and refrigerate for 30 minutes.
8. (This was not in original recipe but I added because they started to fall apart when cooking)
   Make a egg wash (1 egg beaten with a little water). Dip the patties into the egg then into plain flour.
9. Cook mover a medium heat for about 3 minutes each side. They kept sticking so I kept them moving in the pan.

*If using burghul then in step 1. Place burghul into a sieve. Rinse under cold water. Allow to drain. Set aside for 10 minutes.

I will be making them again. We served it with salad but the magazine I got the recipe out of (Foodideas Nov 2003) served it with tabouli.
Felicity

Olive, Herb & Garlic Focaccia

Welcome back to the blog. It has been a while since I have uploaded recipes and life got on top of me and it fell to the way-side. Since watching the movie Jule &Julia I have been inspired to cook again. Yesterday afternoon I decided to try this focaccia recipe. It was plain and I added the extra bits which I feel made it better.

If you cook it, I would love to know what you added to the top (or inside). Please reply to this thread or on Facebook.

If you have made anything interesting over Christmas - New Year break I would love to know and upload onto the blog. Remember, this blog is about sharing 'tested and true' recipes. Enjoy.

Ingredients

Olive, Herb & Garlic Focaccia



4 cups bakers flour (or plain flour)

1 1/2 teaspoons salt

1 sachet (7-8g)s instant dry yeast

2 teaspoons olive oil

1 - 1 1/4 cups (250 - 300 ml) lukewarm water (-40 deg C)

1 teaspoon mixed herbs (I put a lot more than 1 teaspoon, also put mixed pepper)

1 teaspoon crushed garlic



Method

1. Mix yeast and water in a small bowl until yeast has dissolved. Put aside for 10 minutes until foaming.
2. Mix together flour, salt, mixed herbs and garlic into a large bowl.
3. Pour in the yeast mixture and the olive oil*. Gradually mix with a wooden spoon.
4. Lightly flour the work surface and knead the dough until soft and elastic (approx. 5 minutes).
5. Place dough into an oiled bowl, cover and stand in a warm position until dough has doubled in size (approx. 1 hour).
6. Punch out the air. Pull out to make rectangle shape and place on a lined baking tray
   (you can roll with a rolling pin but that makes more washing up).
7. Dimple the surface with your fingers. Rub olive oil over the top of the surface. 
8. Cut olives in half and push into the dough. Break up fresh parsley and push into the dough (optional).
9. Sprinkle dried herbs and sea salt over the surface, patting on so they stick (also a variation is chili flakes).
10. Place in the oven at the lowest temperature and allow to rise again (approx 15-20 minutes).
11. Turn the oven up to 200 deg C and cook for 15-20 minutes (slightly brown on the top).



*Notes: I forgot to put the oil into the mixture which is why I put it on top. By putting it on top it used less oil but was not dry. It also helped it turn brown and keep the herbs on the top.

Most of this recipe came from the back of the Defiance White Baker's Flour packet although I used plain flour (bought the bakers flour, brought it home, opened it and it was full of bugs- thanks Defiance!).