mukimame za'atar patties mukimame za'atar patties Israeli Kitchen These soybean patties are spiced with Mediterranean za’atar spice. (Photo: Sarah F. Berkowitz)

Mukimame and za'atar patties

These gorgeous green soybean patties make a fabulous meal with a side of tahini and Israeli salad.

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  • Yield: 14 patties
  • Prep time: 15 minutes
  • Cook time: 20 minutes

Living in the South, I hear a lot about fritters and frying – whether it’s okra, collard greens, fried green tomatoes, or one of many other formerly unknown foods. And I have a lot of fun merging these Southern gems with my Israeli roots – like in these soybean patties spiced with Mediterranean za’atar spice. The tahini drizzle is a perfect finish for these gorgeous, green patties, and a side of Israeli salad makes it a complete meal (pita optional!).

Ingredients

  • 1 12-ounce bag frozen mukimame, defrosted
  • 2/3 cup coconut milk
  • 1 teaspoon za'atar spice
  • 2 eggs
  • 2/3 cup panko bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil, for frying
  • Prepared tahini for serving, optional

Directions

Process mukimame and coconut milk until finely chopped (it’s okay if there are a few larger chunks still visible).

Mix in a medium sized bowl with eggs, bread crumbs, za’atar, salt and pepper.

Heat oil in a frying pan on medium heat, until water sizzles when sprinkled into the pan.

Use a 1/4 cup measuring cup to form fritters, and toss them back and forth in your hands to be sure they’re firmly packed.

Place 3-5 fritters in frying pan at a time, depending on size – you don’t want to crowd the pan. Pat down slightly with the spatula for more even cooking.

Fry for 3 minutes on each side. Repeat with remaining mixture.

Serve with prepared tahini sauce, and a chopped Israeli salad.

mukimame za'atar patties A tahini sauce drizzle caps these fritters off nicely. (Photo: Sarah F. Berkowitz)

Related Topics: Mediterranean

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen