Curried Kidney Bean Patties with Coconut Collards and Pickled Cabbage
These Curried Kidney Bean Patties are crowned with a tangle of pickled red cabbage and served on a sea of collard greens braised in coconut milk and accented with scotch bonnet pepper.
Equipment
- 2 large sterilized mason jars
- Cast iron skillet
- Large, deep skillet
Ingredients
Pickled Red Cabbage
- ½ head small red cabbage shredded
- ½ red onion cut into wedges
- 1½ cups water
- 1 cup white vinegar
- 2 1/2 tsp salt
- 2 tbsp demerara sugar
- 3 bay leaves
- ¾ tsp mustard seeds
- 12 black peppercorns
- 2 scotch bonnet peppers
Curried Kidney Bean Patties
- 1 tbsp neutral oil
- 3 shallots halved and sliced
- 4 cloves garlic minced
- 1 (1-inch) knob ginger minced
- 1 tbsp curry powder
- 1 tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp ground allspice
- 2 (540 ml, 18 fl oz) cans red kidney beans drained and rinsed
- ½ cup water
- 1 tbsp demerara sugar
- 1 tsp salt
- 1½ cups cooked red quinoa
- ⅔ cup chickpea flour
- 1 large egg
- additional oil for frying
Coconut Collards
- 1 tbsp neutral oil
- 3 shallots halved and thinly sliced
- 2 cloves garlic minced
- 1 (1-inch) knob ginger minced
- 1 tsp thyme
- ½ tsp allspice
- 1 scotch bonnet pepper seeds removed, sliced into ribbons
- 454 g (1 lb) collard greens washed, stalks removed, and cut into thick ribbons
- 1 can full-fat coconut milk
- 2 tsp demerara sugar
- ½ tsp salt
- 1 lime juiced
Instructions
Pickled Cabbage
- Pack the cabbage and onion into two sterlized jars and set them aside.
- Pour the water and vinegar into a small saucepan. Add the salt, sugar, bay leaves, whole spices, and peppers to the pan and place over medium heat. Bring the mixture to a boil, then reduce to a simmer. Let simmer for 15 minutes.
- Once the 15 minutes have passed, pour the mixture over the cabbage and onions. Place a scotch bonnet pepper in each jar. Let the cabbage cool on the counter before sealing the jars and transferring them to the fridge. Leave the cabbage to pickle for at least 24 hours before serving.
For the Patties
- Pour the oil into a large skillet and place over medium heat. Once the oil is shimmering add the shallots and a pinch of salt. Sauté until just translucent. Stir in the garlic and ginger and sauté for 30 seconds more. Stir in the spices and sauté until fragrant. Take the skillet off of the heat and set aside.
- Place the beans in a large bowl. Add the onions and the water and mash the beans with a potato masher. Leave the mash as coarse or as fine as you like. Add the sugar, salt, quinoa, chickpea flour, and egg. Using clean hands, mix until a cohesive mixture forms.
- Using a large ice cream scoop as a guide, divide and form the mixture into patties. Transfer the patties to the fridge and let chill for at least 30 minutes.
- Once the 30 minutes have passed, heat an inch of oil in a large cast-iron skillet and fry the patties 3-4 at a time. Fry each side until golden, about 3 minutes per side. Transfer the golden patties to a cooling wrack suspended over a baking sheet and sprinkle immediately with additional salt. Keep the patties warm in a low oven until ready to serve.
For the Coconut Collards
- Once your patties are assembled and chilling, it's time to make the collards. Heat the oil in a large deep skillet. Add the shallot and sauté until just translucent. Stir in the garlic and ginger and sauté for 30 seconds more. Add the allspice and thyme and sauté briefly.
- Stir in the scotch bonnet pepper and start adding the collards in batches, waiting for the previous addition to wilt enough to add the next. Once the collards have wilted pour in the coconut milk and stir in the salt and sugar. Bring the mixture to a boil and then reduce to a simmer. Let cook for 15 minutes.
- Take the collards off of the heat and stir in the lime juice. Keep warm until ready to serve.
To Assemble
- Spoon the collards into four bowls. Add 1-2 patties per bowl and top with a tangle of pickled cabbage. Serve immediately with beer.