scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!"My Darling Lemon Thyme" by Emma Gallowaypin it!scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!
By some crazy miracle, I got to meet Emma from My Darling Lemon Thyme about a year and a half ago. Her first cookbook came out that year, and has been made available in North America very recently. We live in opposite corners of the world with different climates and cuisines, but we still have tons in common when it comes to good eating. We both love real food, lots of plants, and cooking at home–however simple or more complex.

I was thrilled when I heard that a publisher was taking on her book here. Emma’s photography style speaks to me–it’s flooded with that gorgeous and warm southern hemisphere light, the food is staged minimally in a way that isn’t forced (I hope that makes sense) so that you can see and feel the natural goodness of what she’s offering. Her book is filled to the brim with the kind of food that I love to eat: earthy but elegant, colourful, comforting, and indulgent to all senses. I loved reading about her completely from-scratch upbringing and her mum’s “hippie vegetarian fare” too (obviously).

Sometimes I get into these cooking/eating ruts that are brought on by really dumb things on the internet. I’ll read about “activated” almond butter or some other ingredient that’s been “optimized” somehow. Then I think about the almond butter in my pantry–one jar of raw and one that’s roasted and salted–and feel lightly bummed because I’m not sure if either of them have been activated. Then I start thinking about Doritos. It’s such a silly, defeatist thought process, but it gets the best of me sometimes. Then I eat the neon triangles of sweet chili heat for lunch and basically feel hungover the next morning (Hi, I’m old). Because I wasn’t a hundred percent on whether my almond butter was activated or not. It’s messed up!

So books like Emma’s are refreshing and necessary for people like me who go through this ridiculous salty snack back-and-forth. I appreciate the reminders that real food, activated or not, should be at the heart of your cooking endeavours and that it’s overwhelmingly easy to achieve this as an everyday goal. Some recipes that I’ve bookmarked: tofu stir fry with pickled carrots and cashews, mung bean pancakes with satay vegetables, the spiced hot chocolate, cranberry millet pistachio bars, and the vegan chai cheesecake with earl grey fig sauce.

I loved the look of these beautiful and minimal ingredient patties when I flipped through the big plates section. I happened to have basically everything on hand–including the quinoa flakes! (but you could also use oats–more below) The ground up peanuts and miso make them so hearty and tasty. In the recipe headnotes, Emma mentions that her mum used to serve a version of these up like a meat and potatoes kinda supper to visiting omnivores, and I can see why. They’re satisfying, clever in composition, and they hit all the right notes flavour and texture-wise. Such a beaut, Emma! :)

scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!scallion, miso + peanut patties from "My Darling Lemon Thyme" - The First Messpin it!

Recipe from My Darling Lemon Thyme: Recipes from My Real Food Kitchen by Emma Galloway
Print the recipe here!
Serves: 4
Notes: Where Emma calls for a small handful of flat leaf parsley leaves, I used 2 sliced up scallions, only because I didn’t have any parsley on hand. In the book, she notes that you can use rolled oats in place of the quinoa flakes if you like. The recipe calls for pan-frying, which is what I did. I think you could get away with baking these in a 375 oven with a little brush of oil on each side of the patties though. If someone tries it, let me know in the comments! Emma recommends serving these with tomato chutney. I did mine up on top of greens dressed with shallot vinaigrette, too.

1 cup raw peanuts
1 cup cooked brown rice
1 cup quinoa flakes
2 scallions, thinly sliced
1 teaspoon olive oil + extra for cooking patties
1/2 of a large (or 1 small) yellow onion, finely diced
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon finely chopped fresh thyme
2 tablespoons white/mellow/shiro miso paste
1/2 cup boiling water
sea salt and ground black pepper, to taste

Place peanuts in the bowl of a food processor and blitz until finely ground. Transfer ground peanuts to a large bowl, and add cooked rice, quinoa flakes, and scallions.

Heat the teaspoon of olive oil in a sauté pan over medium heat. Add the onion to the pan and cook for 3-4 minutes, stirring often until tender. Add garlic, oregano, and thyme to the pan, and cook until fragrant, about 1 minute. Add this to the peanut mixture.

Place the miso in a liquid measuring cup and pour the boiling water over it. Stir to dissolve, and then add to the peanut mixture. Mix everything together thoroughly and season the mixture with salt and pepper.

Portion the mixture into 12 small balls or 8 larger ones. Flatten the balls with your palm to form patties.

Heat up a good slick of olive oil in a sauté pan over medium-high heat. Panfry the patties in batches, about 2-3 minutes for each side, or until golden brown and warmed through. Transfer cooked patties to a paper towel-lined plate while you finish cooking the others.

Serve patties hot with accompaniments of your choice.

  • Natalia27/01/2016 - 4:19 am

    This recipe sounds beautiful. I also bought the book and love it so much! <3ReplyCancel

    • Laura27/01/2016 - 1:13 pm

      Glad you’re enjoying the book as well!

  • LISA27/01/2016 - 4:55 am

    Waahh, I love Emma’s way to cook, and yours – of course I do. And patties are kinda special to me. A must try, especially because the peanuts. A little vibrant twist on common patties. xx-LisaReplyCancel

    • Laura27/01/2016 - 1:14 pm

      I don’t eat peanut-y things often (outside of peanut butter), so this recipe was really refreshing to me. Thanks Lisa!

  • Elenore Bendel Zahn27/01/2016 - 5:00 am

    My gosh do I sink into those moments too from time to time. Obviously I need to get my hands on Emma’s book (because I love her even if I haven’t met her – lucky you, Laura! This is all perfect. I glorious collision of both of your creativity and expression.

    All my love to you, beaut! /ElenoreReplyCancel

  • Anja27/01/2016 - 6:14 am

    omg I NEED to make these for next week! perfect for procrastricooking- I’ll just say it’s meal prep ;) great now I’m here sitting in the library trying to NOT think about peanuts and rice. I love your blog! I’ve made quite a few of your recipes over the past few weeks and they’re all so simple and delicious! xxReplyCancel

    • Laura27/01/2016 - 1:17 pm

      This is so great to hear Anja! If you get around to some procrasti-cooking, I think you’ll like this one quite a bit ;)

  • This sounds fantastic – I love the recipe and little patties like this would be great for a starter or a bit smaller and made into a canape with a dipping sauce.

    Love the photography on these.ReplyCancel

    • Laura27/01/2016 - 1:18 pm

      Thanks Angela! I was thinking they’d be adorable as a little appetizer as well, with a little creamy drizzle of some kind of sauce on top–I almost photographed them that way! ;)

  • Sarah | Well and Full27/01/2016 - 9:21 am

    I’ve been reading about this “activated” stuff online too! What the heck does it mean? Just give me some good, REAL food, you know? Stuff like this :)ReplyCancel

    • Laura27/01/2016 - 1:23 pm

      I think it’s generally just a fancy term for “sprouted.” But yeah, a bigger focus on real food is definitely healthier for me :)

  • Abby @ The Frosted Vegan27/01/2016 - 9:58 am

    Oh gosh, I need this cookbook! I’ve always admired her recipes, but this one is just perfect!ReplyCancel

  • Ashley27/01/2016 - 10:13 am

    I love your guts so dang much! ….”Then I start thinking about Doritos.” GAH. — I am beyond excited about Emma’s cookbook. I received it right before we moved but have yet to really dive in. Cannot WAIT! Heart you.ReplyCancel

    • Laura27/01/2016 - 1:24 pm

      You will looooove it, girl! Big hugs :D
      xo LReplyCancel

  • valentina | sweet kabocha27/01/2016 - 12:00 pm

    I love her book, but I hadn’t the time to try some recipes yet and honestly I can’t remember to have seen this recipe! What I was about to lose?? :OReplyCancel

  • Allyson27/01/2016 - 12:51 pm

    Emma’s book sounds fabulous and nourishing, both emotionally and physically. These patties look like delicious little flavor bombs.ReplyCancel

  • I love this book and I tried most of the recipes. It just works for me. I’ve never met Emma, but even though I like her through her book.ReplyCancel

  • Jo27/01/2016 - 9:53 pm

    I just made these for dinner and they were so good! Next time I’ll play along more of an Asian flavour profile though, adding some ginger and maybe a little Chinese 5 spice and dipping in a teriyaki sauceReplyCancel

    • Laura28/01/2016 - 8:56 am

      So glad you made them and liked them, Jo! 5 spice sounds like a great idea with these! :)

  • Sophie28/01/2016 - 3:06 am

    I love the sounds of these patties (and the word for that matter). You two ladies making me hungry as ushe!ReplyCancel

    • Laura28/01/2016 - 8:55 am

      Patties is one of the more fun food words for sure. HEH.
      xo LReplyCancel

  • genevieve @ gratitude & greens28/01/2016 - 10:22 am

    You perfectly summed up everything that is wonderful about MDLT! These patties sound so lovely and I wish I had some for lunch!ReplyCancel

  • Keara McGraw28/01/2016 - 7:30 pm

    Peanuts and scallions are absolutely meant to be. What a stunning book, I’ll most definitely have to pick up a copy! Such a great reminder that good food can and should be pretty dang easy. Can’t wait to make these!ReplyCancel

  • Caprice28/01/2016 - 11:02 pm

    You mean I’m not the only one who gets into weird spirals after reading about the optimal state of ingredients and the corresponding lack of perfection in my own pantry?!? Thank goodness! THANK YOU for your honesty in that, Laura. Helps to see we’re not alone in those silly/serious/messy/neurotic moments of being human :)ReplyCancel

    • Laura30/01/2016 - 4:02 pm

      Here to offer encouragement via Doritos any time! ;)

  • Cindy29/01/2016 - 12:54 pm

    I bought Emma’s book on a pre-order I was so anxious to have it last year! Totally agree with you on all points. She has some really beautiful photography and very inspired recipes! Lucky you that you got to meet and chat with her. :-) Keep up YOUR great work too!! PS…I can totally relate on the whole Dorito’s binging. Have a great weekend!ReplyCancel

  • Cindy29/01/2016 - 1:03 pm

    I also meant to say….a million years ago when I was first married to my vegihusband, I found a recipe for a brown rice patty that used whole wheat flour to bind it. had sesame seeds, and very little else in them. You kneaded them to get the gluten going. You browned them low and slow and they took on this chewy, virtually indestructible form that he would take in his lunches. I kept large batches of them in our fridge back then. He was NOT a good vege and finding things he would eat was a challenge for my novice cooking skills. Over the years that recipe went by the wayside and THIS….is pretty close but with actual flavor and probably less indestructible, therefore …tasty. LOL. Never have been able to locate that original recipe even with determined hunting. Probably just as well…
    Hugs to ya!

    • Laura30/01/2016 - 3:49 pm

      I love the term “vegihusband” haha. These patties might be similar–they’re definitely not indestructible though. The peanuts make them a bit more delicate. Hope you’re having a great weekend :)

  • Jessie Snyder | Faring Well30/01/2016 - 11:08 am

    I am so head over heels for Emma’s blog, you described her essence so perfectly here – and I NEED her cookbook. Oh my goodness. So in love with every recipe you mentioned above, and then these patties?! Peanuts?! Miso?! HEAVEN. Thanks for sharing and further confirming I need to move her book from “wishlist” to “cart” on my Amazon ;). Happy weekend Laura! xoReplyCancel

    • Laura30/01/2016 - 4:00 pm

      So many great things that you would love in Emma’s book, seriously! xoReplyCancel

  • Erin30/01/2016 - 7:23 pm

    No peanuts, need to eat this tonight! Will almonds work? Anyone try that yet?


    • Laura30/01/2016 - 7:25 pm

      I think almonds, cashews or sunflower seeds would all work!

  • Emma Galloway01/02/2016 - 5:18 am

    It’s not often that you read something that another person has written about you and your work which is as life-confirming as this. Thank you for ‘getting me’. Much love xx EmmReplyCancel

  • Pat28/02/2016 - 4:44 pm

    Delish! I just baked them for 20mins and they were so yummy and crispy! I used cashews, peanuts, sesame seeds and added grated carrots. Didn’t have quinoa flakes so used oats and worked out great. I’m gonna check out this cookbook! Thx!ReplyCancel

  • HillsHandmades20/02/2017 - 6:45 pm

    I just made these (yum) – baked them. They cracked down the middle when baking, except for the one that was the smallest size. I made 6, but I’d portion them smaller next time for baking. Thanks!ReplyCancel

  • Laura07/04/2020 - 4:35 pm

    I’m a little late to this party, but just wanted to say these turned out great – I did try using quick oats in place of the quinoa flakes and I also baked them at 375F – 20 minutes, then flipped and baked for 15 more minutes. I got 8 patties, and a few cracked but it’s not a problem to still eat them :)ReplyCancel

  • Fanya03/05/2020 - 2:38 pm

    Am I the only one who’s patty came out crumbly? I did use oats instead of quinoa but they are impossible to fry without crumbling. Baking them at 375 for 20min was better, but still kind of crumbly and some patties end up being….savory granola instead……The flavor is great tho.ReplyCancel

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