Budget White Bean, Swiss Chard and Semolina Patties with Warm Carrot Cumin Sauce

Instructions

1. 1

   1. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add half of the onion, half of the carrot, and 1 clove of garlic. Cook for 5 minutes, stirring, until softened.

2. 2

   2. Add the tomato paste, half of the cumin, the oregano, a pinch of salt, and the vinegar. Cook for 1 more minute. Stir in the water and cook for 5 to 7 minutes until you have a warm, slightly thick sauce. Blend or mash it lightly if you want a smoother texture, then keep warm.

3. 3

   3. In another skillet, or the same cleaned skillet, heat 1 tablespoon vegetable oil over medium heat. Add the remaining onion, the rest of the garlic, and the Swiss chard. Cook for 4 minutes until the chard softens and excess moisture reduces. Add the remaining carrot and cook 2 more minutes.

4. 4

   4. Transfer the chard mixture to a bowl. Add the mashed white beans, wheat semolina, the remaining cumin, sweet paprika, the remaining salt, and black pepper. Mix well and let rest for 5 minutes so the semolina absorbs some moisture.

5. 5

   5. Shape the mixture into 8 compact patties with your hands. If the mixture feels too dry, add 1 to 2 tablespoons of water; if it is too wet, let it rest 2 more minutes before shaping.

6. 6

   6. Heat the last tablespoon of vegetable oil in a nonstick skillet over medium heat. Cook the patties for 3 to 4 minutes per side until golden and firm.

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   7. If you prefer to finish them in the oven, place them on a lightly oiled tray and bake at 200 °C / 400 °F for 10 minutes, flipping halfway through.

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   8. Serve the patties hot with the warm carrot cumin sauce spooned over the top or on the side.