Borlotti galettes, chou vert sauté, et sauce épicée de poivrons grillés


I called these galettes, anything in that particular shape, is a galette to me, but it can also be called borlotti burger, you can eat them as is, in a middle of a bun, or dress them up a little like I did, it’s all up to your imagination. They’re gluten free for those with Celiac disease, dairy free for the lactose intolerant crowd, light and nutritious for the “gourmands“. I am in the third category.

These are made with the kind of beans called “borlotti“I have always heard call them borlotti, but in English I just found out that they’re called cranberry beans. It’s a Italian variety. Fresh they come with a redish-whitish color skin. It’s the beans I was used to eating in my childhood, therefore they remain special to me.

You cannot always find them fresh, so the canned one work fine. I found an organic brand imported from Italy that is really good.

I made those quite large, the size of a hamburger, but you can make them half the size and serve them as appetizers. The combination of the beans, kale and pungent red pepper salsa was perfect. The textures and flavors really complimented each other.

For 3 large galettes

For the galettes

  •  1 can borlotti beans
  • 2 tbs garbanzo bean flour
  • 1 egg
  • 1 carrot, shredded
  • 1 tbs red onion, chopped
  • 1 tbs savory, finely chopped
  • 1/2 tsp baking powder
  • salt and pepper

For the kale

  • 1 tbs olive oil
  • 3 garlic clove, shopped
  • 4 cups baby kale
  • 1 tbs kalamata olives, chopped
  • zest of 1/2 Meyer lemon
  • salt and pepper

For the roasted pepper salsa

  • 2 small bell red peppers, roasted, skin off
  • 4 garlic cloves
  • 1/2 tsp coriander powder
  • cayenne pepper to taste
  • salt and pepper
  • 1 tbs olive oil


For the galettes

In a mixing container, place drained beans (if using canned ones) and crush them to obtain a semi-smooth texture. Add all other ingredients and mix well. Form about 3 inches patties. Heat olive oil in a pan, add cook patties at medium heat until golden brown on both sides.

For the kale

Heat olive oil in a large and deep pot. Add garlic and let cook until fragrant. Add kale, salt and pepper and stir at high heat until wilted. Add lemon zest and olives and stir for few additional minutes.

For the bell red pepper sauce

Place peppers under broiler, and let them cook on all sides until the skin starts burning. Remove from oven and place in a plastic bag until it cools down. Remove skin and seeds. Place peppers in a mixer with the rest of the ingredients and mix until smooth.

Serve galettes hot, topped with kale and red pepper sauce. Drizzle with some olive oil