serves 2 – 3
250g pistachio nuts, unshelled
1 tin of cannellini beans or chickpeas, rinsed
1 carrot, grated
1 bunch coriander (approx. 30g),
– roughly chopped (stalks and all)
25g buckwheat or spelt ﬂour
1 tbsp garam masala
1 medium banana, mashed
½ lemon, zested
Sea salt and pepper
Coconut oil/ olive oil for frying
1. Shell the pistachios and place in a food bag. Holding the bag closed securely on the worktop, use a rolling pin to bash the nuts to break them up.
2. Place the cannellini beans in a large bowl and mash them, using the back of a fork.
3. Add the grated carrot, coriander, ﬂour, garam masala, mashed banana, lemon zest and pistachios to the bowl. Season with salt and pepper. Using your hands, squish the mixture together into a large ball. Roughly cut into 4 smaller balls and shape into patties. These can be cooked in a little hot oil in a frying pan until golden (roughly 3-4 minutes on each side) or on the barbeque. Serve with purple sprouting broccoli.