Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Put
Fava Beans (1 3/4 cups)
in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep the beans submerged.
Step 2
Drain beans well (reserve soaking water) and transfer to a food processor.
Step 3
Add
Garlic (2 cloves)
,
Onion (1)
,
Ground Coriander (1 tsp)
,
Ground Cumin (1 Tbsp)
,
Cayenne Pepper (1 tsp)
,
Fresh Parsley (1 cup)
,
Kosher Salt (1 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Baking Soda (1/2 tsp)
, and
Lemon Juice (1 Tbsp)
to the food processor.
Step 4
Pulse until minced but not puréed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Try to be patient and scrape down the sides of the machine several times before adding the liquid. You might not need it
Step 5
Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.
Step 6
Put
Grapeseed Oil (as needed)
in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time.
Step 7
Turn heat to medium-high and heat oil to about 350 degrees F (180 degrees C). Test it by dropping a pinch of batter into the oil. It will sizzle immediately if it's hot enough.
Step 8
Scoop heaping tablespoons of batter and shape into balls or small patties.
Step 9
Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.
Step 10
To make the lima bean salad, begin by cooking the
Dried Lima Beans (1 cup)
. I did not soak my beans. I followed the “quick-soak” method on the bag, which called for boiling the beans for two minutes, then letting them sit for an hour. Then I simmered the beans until they were tender, about 40 minutes, and then let them cool completely in their cooking liquid. Once I turned the burner off, I added a big pinch of kosher salt.
Step 11
When the beans are cooled, make the salad: Drain the beans and place in a large bowl. Season with a large pinch of
Kosher Salt (to taste)
.
Step 12
Add
Roasted Red Pepper Strips (1 cup)
,
Red Onions (1/2 cup)
,
Scallions (1 bunch)
and
Shelled Edamame (1 cup)
to the bowl.
Step 13
Drizzle with the
Extra-Virgin Olive Oil (2 Tbsp)
and
White Balsamic Vinegar (1 Tbsp)
and toss. Taste, adjusting seasoning as necessary with more salt, oil, vinegar, or pepper if desired.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSOkonomiyaki Cabbage Pancake
Marcella's Stewy White Beans
Jerusalem Roast Chicken with Clementines
Swiss Chard Salad with Lemon, Parmesan & Breadcrumbs
Oven-Roasted Polenta with Poached Eggs
Soba Salad with Marinated Tofu, Mint and Scallions
Limoncello
No Breading, No Frying Eggplant Parmesan
Chez Panisse Simple Almond Torte
Coconut Oil Granola
One-Pan Roasted Chicken with Sherry Vinegar Sauce
Easiest Rack of Lamb
Torta Caprese
Big Apple Pancake
Orecchiette with Brown Butter, Swiss Chard, and Walnuts
Mixed Greens and Tuna Salad with Shallot Vinaigrette
Recommended Recipes
{{name}}