This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using SweetGrass Trading Co. products.
Serve as a first course on wild greens, or make into patties for finger food, as an appetizer or snack. Serves 4 to 6.
2 cups cooked Ramona Farms beans, drained
12 tsp chopped sage
1 duck egg
¼ cup chopped wild onion or shallot
1 pinch Sakari Botanicals salt of your choosing
1 pinch crushed juniper
¼ cup corn flour plus a tablespoon for dusting cakes as needed
34 tbsp Seka Hills Extra Virgin Olive Oil
1 pinch Sumac
1
Preheat oven to 250°F. In a food processor fitted with a steel blade, pulse together all ingredients to make a rough dough. Using moistened hands, form mixture into patties about ½ inch thick. Dust patties with corn flour and set aside.
Heat oil in skillet over medium heat. Working in batches, fry the patties until golden brown on each side, about 5-7 minutes per side. Transfer to a baking sheet and put in oven to keep warm.
CategoryCookies, Cakes and Desserts
Ingredients
2 cups cooked Ramona Farms beans, drained
12 tsp chopped sage
1 duck egg
¼ cup chopped wild onion or shallot
1 pinch Sakari Botanicals salt of your choosing
1 pinch crushed juniper
¼ cup corn flour plus a tablespoon for dusting cakes as needed
34 tbsp Seka Hills Extra Virgin Olive Oil
1 pinch Sumac