Lima Bean Croquettes with Miso-Mint Reduction
1 cup grape tomatoes--cut into quarters
2 tablespoons mint--chopped
1/2 red onion--finely chopped
1/2 green pepper--finely chopped
2 carrots--finely shredded (I used veggie peeler)
2 cloves garlic--minced
1 16 oz. bag frozen lima beans--roasted
1/2 cup raw sunflower seeds--lightly toasted
1 cup water
1/2 cup old fashioned oats
1-2 teaspoons lemon zest
1-2 tablespoons chopped mint
miso soup packet (excluding the dried tofu and seaweed)
1 cup water
1 teaspoon mint
*For topping: Mix all ingredients except watercress. Keep in refrigerator until ready to serve.
*Preheat oven to 375 degrees F. Add frozen lima beans to large glass baking dish. Drizzle 2-3 tablespoons of olive oil. Sprinkle with salt and pepper. Roast lima beans in oven, turning 2 times for approx. 30-40 minutes. Once lima beans are cool enough to handle, add to food processor and pulse until the lima beans form a coarse meal. Set aside (and try not to eat them all before you make the actual croquettes! :D)
*Add sunflower seeds to a small, dry frying pan over medium low heat. Toast for 5 minutes, shaking the pan constantly for even toasting. Add sunflower seeds to food processor. Pulse until seeds are a coarse meal. Set aside.
*Add 2-3 tablespoons of olive oil to medium-large sauté pan. Saute onion, pepper, and carrot for approx. 10 minutes. Add garlic. Saute until all veggies are soft. Set aside.
*Add 1 cup water of water to small sauce pan with a dash of salt. Heat over high until boiling. Once boiling, mix in oats. Drop heat to medium. Cook until oatmeal in tender, stirring occasionally. Set aside.
*In a large bowl, mix lima beans, cooked onion mixture, cooked oats, sunflower seeds, lemon zest and chopped mint. Adjust seasoning.
*Add 1/2 cup flour, dash salt, and a dash pepper to pie plate. Mix.
*Heat a few tablespoons of olive oil in a large sauté pan over medium heat. Form lima bean mixture into patties and dredge lightly in seasoned flour (be sure to shake off all excess flour). Saute in oil approx. 2 minutes. Flip and sauté second side for 2 minutes. Repeat until all mixture is used up.
*For reduction: Add 1 cup water and contents of miso soup packet (excluding the dried tofu and seaweed) to small sauce pan. Heat over high stirring constantly. Reduce until you have 1/4 cup of sauce. Stir in mint.
*To plate: Add one croquette to plate. Top with fresh watercress and diced tomatoes. Drizzle reduction and fresh mint. Savor!