Cashew, Carotte and Rutabaga Patties & Marinated Kidney beans

Cashew, Carotte and Rutabaga Patties (Cashew-porkkanapihvit ja Marinoidut Kidneypavut)

2 dl Cashew nuts 

2 dl Carrots (grated)

1 dl Rutabaga (grated)

1/2-1 dl oat flour (buckwheat, rice, wheat...)

1 dl minced kale leafs or parsley

1 tsp salt

2-3 tbsp water

Oil for frying

Roast the cashew nuts on a dry pan until golden then crush them and put aside. Grate the carrots (it took about 1 big and 1 small) and rutabaga (half of the normal size). Put the grated vegetables in a boll. Add the crushed nuts and other ingredients. Mix well and put on the fridge for 30 minutes. 

You can prepare the kidney beans and the rice on the meanwhile. 

After, form patties and fry them in generous oil on pan about 3-4 minutes each side until golden. If they dont keep together add some flour.

Marinated Kidney Beans and Golden Cardamon Rice 

6 dl prepared kidney beans (soak over night and boil about 1 hour)

2 tbsp concentrated tomato paste

1/2 oil

2 garlic

2 tsp cumin seed or powder

small piece of red chili (or 1/2  tsp cayenne pepper)

1/2 dl lemon juice

1-2 tsp salt

1 dl minced parsley or kale leafs

Mix all the sauce ingredients together with a mixer then pour it on the beans and mix well. Put the marinated beans aside in the fridge until the rest of meal is ready. Marinated beans conserve in the fridge at least 3 days.

3 dl jasmin or basmati rice

5 dl water

1 dl coconut cream/milk

1 little onion

1 garlic

3-4 tbsp oil

1 tsp cardamon

1 tsp turmeric

1 tsp salt

Rinse and soak the rice. Mince the onion and garlic and stir them in oil with cardamon seeds and turmeric about 3-4 minutes until golden and soft. Add the rice and mix well. Add the coconut cream and the water. Let simmer about 10 minutes, mix a bit after the first minutes. Then let the rice steam about 10 minutes until ready.