Why it works: Semolina and flour match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 310 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the patties
Combine equal volumes of mashed beans and semolina, adding just enough water to form a moldable dough.
Shape the bean mixture into patties.
Bread and fry
Mix the breading mix, salt, pepper, and spices together.
Dip both sides of the patties in the breading mixture, shaking off excess.
Heat oil in a pan, then fry the patties on both sides until the breading is golden.
Serve hot.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Semolina + flourtop 2% of all pairsAroma overlapstrongMentioned together310 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cumin + oreganotop 1% of all pairsAroma overlapstrongMentioned together983 recipes
Shared aroma: estragole (anise, licorice).
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Pepper + oreganotop 3% of all pairsAroma overlapstrongMentioned together3,449 recipes
Shared aroma: estragole (anise, licorice).
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Kidney beans + cumintop 4% of all pairsAroma overlaplowMentioned together349 recipes
Shared aroma: linalool (floral, citrus).
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Pepper + cumintop 4% of all pairsAroma overlapstrongMentioned together4,382 recipes
Shared aroma: methyl cinnamate (strawberry).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mashed white or kidney beans
- Provide the bulk and main body of the patty.
- Semolina flour
- Absorbs moisture and binds the mashed beans so the patties hold their shape.
- Breading mix
- Forms a crisp, golden coating when fried.
The step that matters
Adding water to the bean dough. Too little water leaves the mixture crumbly and hard to shape, while too much makes it sticky and soft. Adding just enough water lets the semolina absorb moisture and bind the beans into a moldable dough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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