For a Vegan version simply don’t add the egg!




250g Black Turtle Bean

250g Sweet Potato

250g Courgette (Raw)

2tbsp Buckwheat Flour

1tsp Paprika

1tsp Cumin

½tsp Turmeric

2 Organic Free-Range Eggs

Pink Himalayan Salt & Pepper


  • Soak your Beans in triple the amount of water for a good 6 hours or overnight
  • Whack the oven on to 180°C
  • Rinse and bring to the boil with (again) triple the amount of cold water
  • Bring to the boil and allow to  simmer for 1 hr 15 mins, try to taste & if too al-dente cook for a further 10 mins or so
  • Meanwhile bake a large Sweet Potato for 50 mins, remove when crispy on the outside and soft on the inside
  • In a blender, add all your ingredients (*including the Sweet Potato skin) except the cooked Beans
  • Blitz to form a smooth paste before adding the Beans for a final 15 second blitz – you want to leave some whole for texture
  • Then shape the mixture into 2 patties and bake for 15 minutes

We served this with a Butternut Squash puree, a soft poached Egg, some rocket & a slice of toasted Sourdough.

Serves: 2