Recipe from The Compassionate Cook by PeTA.
10 oz (16) pack frozen lima beans, thawed
3/4 (1) C veg broth
1/4 t dried sage (2T fresh)
1/4 t dried rosemary leaves, crumbled (1 T fresh)
(2 T fennel seeds, crushed into powder using a morter)
(1/2 t salt or herbamare)
(1/4 t cayenne)
6 (9) T cornmeal
veg oil for frying
Use a food processor to coarsely chop lima beans and broth.
In medium saucepan heat ben mix with spices and 4 (7) T cornmeal. Cook until thick and bubbly. I had to add a little more water. Cool to room temp. I put it in the frige for an hour.
Put the rest of the cornmeal (or more) on a plate. Pat the bean mix into patties (1/4 cup measure) and coat with cornmeal. Fry in oil.
