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. 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.
I loved the look of these beautiful and minimal ingredient peanut 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
- 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 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
- 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.
- 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.