- 1 10 ounce package frozen lima beans, thawed
- 3/4 cup vegetable broth
- 1/4 tsp ground sage
- 1/4 tsp dried rosemary leaves, crumbled
- 6 tbsp cornmeal
- 1-2 tbsp vegetable oil
In a medium saucepan, heat the lima bean mixture, sage and rosemary until boiling. Slowly beat in 4 tablespoons of the cornmeal and cook until thickened and bubbly. Cool to room temperature.
Sprinkle the rest of the cornmeal onto a pie plate. Pat the lima bean mixture into 1/4 inch patties and coat each patty with some of the cornmeal on the pie plate.
In a large skillet, heat one tablespoon of oil and fry the cornmeal patties until lightly crisped and browned on both sides, about 5 minutes. Add more oil if necessary.
Cornmeal breakfast patty recipe reprinted with permission from The Compassionate Cook Cookbook.