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 RECIPE
Recipe from My Darling Lemon Thyme: Recipes from My Real Food Kitchen by Emma Galloway
Print the recipe here!
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.