Tasteloom Recipe 308: Crispy Leek Butter Bean Buckwheat Patties With Mustard Dill Yogurt

Crispy Leek Butter Bean Buckwheat Patties with Mustard Dill Yogurt 🥬🥄 These golden patties are crisp at the edges, creamy in the middle and full of sweet leek flavour. Butter beans make the centre soft without feeling heavy, cooked buckwheat adds nutty texture, and a cold mustard dill yogurt keeps every bite bright. Serve them with cucumber salad, lemon wedges and extra herbs for a simple vegetarian dinner. 💚 Yield: 4 servings, about 12 small patties Time: about 45 minutes Ingredients - 2 medium leeks, white and pale green parts only - 2 tbsp olive oil, plus more for frying - 260 g cooked butter beans, drained very well - 220 g cooked buckwheat groats, cooled and patted dry - 45 g rolled oats - 1 large egg - 1 tbsp Dijon mustard - 1 tsp lemon zest - 1 tbsp lemon juice - 2 tbsp chopped dill, plus extra to serve - 1 small garlic clove, finely grated - 1/2 tsp fine sea salt, plus more to taste - 1/2 tsp black pepper - 2 tbsp fine breadcrumbs or chickpea flour, only if the mixture feels loose Mustard Dill Yogurt - 240 g thick Greek yogurt - 2 tsp Dijon mustard - 1 tbsp lemon juice - 1 tsp olive oil - 2 tbsp chopped dill - 1 tbsp chopped parsley or chives - 1 small pinch salt - Black pepper Method 1. Trim and rinse the leeks well, then slice them thinly. Warm 1 tbsp olive oil in a skillet and cook the leeks with a pinch of salt for 7-8 minutes, stirring often, until they are soft, glossy and sweet. Let them cool for a few minutes. 2. Mash about half the butter beans in a large bowl, leaving the rest whole for texture. Add the cooked buckwheat, softened leeks, oats, egg, Dijon mustard, lemon zest, lemon juice, dill, garlic, salt and pepper. 3. Mix until the mixture feels moist but shapeable. If it is too soft to hold, add the breadcrumbs or chickpea flour 1 tbsp at a time. Rest for 10 minutes so the oats hydrate and the patties bind. 4. Shape into 12 small patties, about 7 cm wide. Keep them compact but do not press them completely flat, or the centres can turn dry. 5. Heat a thin layer of olive oil in a non-stick or well-seasoned skillet over medium-high heat. Fry the patties in batches for 3-4 minutes per side until deeply golden, crisp and firm enough to lift easily. Move cooked patties to a rack or warm tray. 6. Stir together the yogurt, Dijon, lemon juice, olive oil, dill, parsley or chives, salt and pepper. Taste and add more lemon if you want a sharper sauce. 7. Serve the hot patties with the cold yogurt, cucumber, lemon wedges, extra dill and a small drizzle of olive oil. 🍋 Serving and storage tips These patties are best hot from the pan, when the edges are still crisp. Leftovers keep for 2 days in the fridge and re-crisp well in a hot skillet or a 200 C oven for 8-10 minutes. Store the yogurt separately so the patties do not soften. Save this one for a crisp, comforting vegetarian meal that still feels fresh. ✨