Golden Lupin Bean Lemon Rice Patties with Charred Pepper Yogurt

Golden Lupin Bean Lemon Rice Patties with Charred Pepper Yogurt 🍋🌿 These golden patties are crisp at the edges, tender in the middle and full of lemony savoury flavour. Lupin beans bring a firm, buttery bite, cooked rice keeps the patties light, and the charred pepper yogurt underneath turns the whole plate smoky, creamy and fresh. It is the kind of vegetarian recipe that works as lunch, a light dinner, or a sharing plate with salad and flatbread. ✨ Yield: 10-12 small patties Time: about 40 minutes, plus 10 minutes chilling Ingredients For the patties: - 1 1/2 cups drained cooked lupin beans or jarred lupini beans, rinsed well - 1 1/4 cups cooked white or brown rice, cooled - 1 large egg - 3 scallions, finely sliced - 1/2 cup chopped parsley - 1 small garlic clove, finely grated - Zest of 1 lemon - 1 tablespoon lemon juice - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 1/2 teaspoon fine salt, plus more to taste - 1/4 teaspoon black pepper - 3-5 tablespoons fine breadcrumbs or rice flour, as needed - 2-3 tablespoons olive oil, for frying For the charred pepper yogurt: - 3/4 cup thick Greek yogurt - 1/2 cup roasted red peppers, drained and chopped - 1 tablespoon olive oil - 1 tablespoon lemon juice - 1/2 teaspoon smoked paprika - 1 small pinch chilli flakes, optional - Salt and black pepper, to taste To finish: - 2 tablespoons chopped pistachios - Extra parsley or dill - Lemon zest - Lemon wedges - Cucumber salad, leaves or warm flatbread, for serving Method 1. Prepare the beans. If using jarred lupini beans, rinse them well and pat dry. Add them to a bowl and mash roughly with a fork or potato masher. Keep some pieces visible so the patties have texture instead of turning into a paste. 2. Mix the patty base. Stir in the cooked rice, egg, scallions, parsley, garlic, lemon zest, lemon juice, smoked paprika, cumin, salt and black pepper. Add 3 tablespoons breadcrumbs or rice flour first, then mix. The mixture should hold when squeezed. If it feels loose, add another spoonful or two. 3. Shape and chill. Form 10-12 small patties, about 6 cm wide and 1.5 cm thick. Set them on parchment and chill for 10 minutes. This short rest helps the rice and crumbs absorb moisture, so the patties flip cleanly. 4. Make the yogurt. Blend or finely chop the roasted peppers, then stir them into the Greek yogurt with olive oil, lemon juice, smoked paprika, chilli flakes if using, salt and black pepper. Keep the sauce cold until serving. It should taste smoky, bright and lightly salty. 5. Fry the patties. Heat a thin layer of olive oil in a non-stick or cast-iron pan over medium heat. Cook the patties for 3-4 minutes per side until deep golden and crisp at the edges. Work in batches if needed and avoid moving them too early, so a crust can form. 6. Serve. Spoon charred pepper yogurt onto plates, add the hot patties, then finish with pistachios, herbs, lemon zest and a squeeze of lemon. Serve with cucumber salad, leafy greens or warm flatbread. 🥒 Storage and make-ahead - The patty mixture can be shaped up to 1 day ahead and kept covered in the fridge. - Cooked patties keep for 2 days chilled. Re-crisp in a skillet or hot oven. - Store yogurt separately and spoon it on just before serving so the patties stay crisp. Save this one when you want a vegetarian plate that feels bright, filling and properly crunchy. 💚 Tasteloom.club - easy recipes for everyday cravings