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Thai style veggie patties (#2) (v)

Adapted from my first vegetarian Thai 'fish' cakes.
Like the first version of the recipe, this gives an easy and enjoyable dinner that can be paired with side dishes of your choosing.
Makes about 16 patties.

Original post (with pictures) here.

1 1/2 cups cooked and drained butter beans (or white beans or chickpeas) (a 400g tin if using tinned)
1 tbsp chia seeds, soaked in 1/2 cup water for at least 15 minutes
1/2 cup grated zucchini (about 1/2 small zucchini)
1 stick celery, finely chopped
1/4 cup breadcrumbs
1/2 cup rolled oats
1 tsp lime juice
1 tbsp soy sauce
2 tbsp sweet chilli sauce (or use 1 small fresh chilli and 1/2 tsp brown sugar, if desired)
1 tsp finely chopped fresh ginger
1/4 cup fresh coriander, chopped finely

1. Combine the chia seeds and water and set aside.
2. In a large bowl, roughly mash the cooked butter beans. You can leave some whole. Mel has noted that a food processor is an easier alternative if using chickpeas.
3. Squeeze any excess moisture out of your grated zucchini using paper towels or a teatowel. Then add the zucchini, chia seeds in water, and chopped celery to the butter bean mix. Stir through. Add the remaining ingredients and stir through thoroughly.
4. Shape the mixture into small patties using your hands and place on a plate or baking tray. Allow to chill in the refrigerator for 15 - 30 minutes.
5. Heat a non-stick frying pan and cook the patties in batches, 3 - 4 minutes on each side, until browned.

Note. I tend to cook 3 - 4 patties in the pan at once, and then keep them warm in an oven that's been pre-heated to 100'C whilst I cook the rest.