Recipe of the Week – 11th February 2013 – Paul’s Beany Bangers

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This is a variation on a recipe I was given by the landlord of a bed and breakfast we were staying at some years ago in North Norfolk. His enthusiasm rubbed off and I can see why – to me these are preferable to most ready-made vegetarian sausages. My children ate the ones in this picture within a day!

Makes approx 12 sausages

Ingredients

100g salted peanuts, rinsed and drained
400g tin baked beans (incl. sauce)
1 egg (omit for vegan option)
4tbs flour plus some for rolling and dusting
1 large carrot, chopped
5 Weetabix (or similar brand)
2tsp Herbes de Provence or Mixed Herbs
Salt and pepper to taste
3tbs olive oil for shallow frying

Method

1. Mix all of the ingredients together in a food processor (except 2tbs of the oil) until a smooth
consistency.
2. Shape the mixture on a floured board into sausages and roll in flour to coat evenly.
3. Shallow fry in the remaining oil for approximately 8 minutes, turning frequently. These can be eaten straight away, or can be chilled or frozen without losing texture.

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