Bean Patties with Eczema Friendly Ingredients

|Katie Layland
These simple bean patties are so versatile and can be used for breakfast, lunch or dinner whilst following the Eczema Diet programs. For this recipe, we used red kidney beans, but any bean can be used that you have on hand, making these the most simple recipe yet. 

The health benefits:

Red Kidney Beans are a fantastic course of fibre and low in fat. They are also an exceptional source of the mineral Molybdenum which plays an essential role in activating an enzyme called sulphite oxidase (SO), which helps to break down sulphites in the liver. Sulphite sensitivity can be common in eczema sufferers and some of the symptoms of sulphite sensitivity can include hives, wheezing, asthma, discolouration of the skin, eczema and dermatitis.

 NOTES:

If you are following the FID (Food Intolerance Diagnosis program from The Eczema Detox), this recipe is suitable for the FID program.

Sub any canned bean of choice such as chickpeas, white beans or black beans.

This recipe can be doubled or tripled if cooking for a family or freeze the leftovers for quick meals. 

Makes: 5-6 medium-sized patties 
Prep Time: 10 Minutes
Cooking Time: 10 Minutes

INGREDIENTS:

  • 1x 400 gram can of red kidney beans (or other beans of choice such as chickpea).
  • 4 tablespoons of chickpea flour (or other flour of choice such as spelt or rice). 
  • 1-2 cloves of fresh garlic crushed (depending on taste)
  • 1/4 teaspoon of good quality salt such as Celtic sea salt   
  • Optional - thinly sliced chives or shallots               

METHOD:

Drain and rinse the beans and place into a medium-sized mixing bowl.

With a fork or potato masher mash the beans into a semi chunky mashed mixture, or continue mashing if you prefer a smooth mixture. 

Add the flour, garlic and salt and combine all ingredients together with a fork or your hands. The final mixture should hold together very well. 

Using your hands, mould the mixture into the pattie size of choice (we made 5 medium-sized patties). Set aside. 

Place a medium-size pan on medium heat and add a drizzle of rice bran, sunflower or safflower oil. Place the patties into the pan (you can do this in batches if needed). 

Lightly cook on one side until they are lightly browned (if they are cooking too quickly turn the heat to a medium-low). Once lightly browned turn over and continue cooking until both sides are lightly browned and cooked through. 

Remove from the pan and leave to cool on a piece of baking paper or wire rack. 

Serve with your favourite eczema friendly ingredients such as Vegan Cashew Mozzarella, red cabbage and sliced shallots. 

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At Eczema Life, we recommend following a low food chemical program based on nutritionist Karen Fischer's 'The Eczema Detox' book. Along with our additive-free supplements for skin health and wellbeing. 

Click on the images to view more details:

    

Food photos and recipe by Katie Layland  

The Eczema Toolkit

the holistic way to clear skin

The Eczema Detox is Karen Fischer's latest best-selling eczema manual designed to help you find relief. Through her work she found some patients needed a special program to identify personal triggers, so the FID Program was created. The Eczema Clear Skin Toolkit combines gut health and nutrition with soothing, barrier repair skincare and supplements to calm the itch and support skin repair, the immune system and more. If you’ve tried everything and nothing has worked, this is the skin calming toolkit you've been praying for.

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The low pH eczema cream that helps to relieve itchy skin, red skin rash and mild eczema and dermatitis. Suitable for all types of rashes. It's the cream you'll wish you had tried first.

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Frequently asked questions

Does food allergy trigger eczema?

Food allergy and eczema are closely linked, and allergies can absolutely make eczema worse, but they're often not what starts it in the first place. In fact, research suggests the reverse may be more accurate: eczema itself may come first and increase the risk of developing food allergies, rather than the other way around (Tsakok et al. 2016). One study found that babies with eczema were up to six times more likely to become
sensitised to foods compared to those without eczema. In children with established eczema, up to 66% showed food sensitisation, with confirmed food allergy in up to 81% of cases (Tsakok et al. 2016).

If you or your child has a diagnosed food allergy, those foods should be avoided for now. For additional guidance, the Food Intolerance Diagnosis (FID) Program in The Eczema Detox book can help identify food intolerances that do not show up in allergy tests (see next FAQ).
Do food allergy tests help eczema?

Skin prick tests and other food allergy tests including blood tests and patch tests can be unreliable on their own, so an oral food
challenge (supervised by an allergy specialist if you are prone to anaphylaxis), is the most accurate way to confirm whether you or your child is reacting to a particular food. For additional guidance, the FID Program in The Eczema Detox book can help you to identify your personal triggers.
About the authors

Ren Karen Fischer is a nutritionist, mother of two, and award-winning author of seven books, including the bestsellers The Eczema Diet and The Eczema Detox. Fischer is also a peer-reviewed published researcher, and is currently undertaking eczema research as part of a Master's by Research at Bond University. Combining clinical research with real-world experience, she is dedicated to advancing evidence-based care for eczema.

Nutritionist Bonnie Taylor holds a Bachelor of Health Science degree and helps people with eczema identify their individual triggers through the FID Program. Taylor has worked alongside Fischer for many years and offers nutrition consultations by appointment.