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.
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.
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
- 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
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.
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Food photos and recipe by Katie Layland