Pattzukis and basil argan oil zucchini

GOURMANDE in OSAKA

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A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

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Boiled azuki beans are the base.

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I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

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Served them topped with cumin, with grated cabbage as a side, and a dressing :

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Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

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Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

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Then added argan oil.

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