With its crunchy breadcrumb coating, these vegetarian patties are irresistible.
- To make the aioli, crush garlic into a bowl and add egg yolk, salt and lemon juice. Whisk lightly to combine. Add oil drop by drop at first, then in a slow steady stream, whisking until you have a smooth emulsion. This will keep, covered, in the fridge for 3-4 days.
- Process the beans, garlic, onion, parmesan, basil, lemon zest and juice and paprika in a food processor until smooth, then mould into 4 patties. Refrigerate for 15 minutes to firm.
- Place the flour in a bowl and season with salt and pepper. Place the egg and breadcrumbs in separate bowls. Roll patties in flour, then dip in the egg and roll in the breadcrumbs. Refrigerate for 15 minutes.
- Place oil in a frying pan over medium-high heat. When hot, add patties and fry for 2 minutes each side. Drain on paper towel. Serve with aioli, lemon and salad.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set