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Chop and sautee the spring onions for a few minutes in a light drizzle of sesame oil, just to soften them. Set aside to cool. In a small pot, boil the beans in some water on medium heat until warm. Once warm, remove from the heat and drain the water. The beans will be better to work with if they are warm. In a large bowl combine 2 tbsp (30 ml) lemon juice, sesame oil, soy sauce, garlic, and ginger. To the bowl, add the beets, sauteed spring onions, warm beans, hemp seeds, almond flour, corn flour, and a sprinkle of chili flakes if you like some heat. Start with a fork to mash the beans and beets. When the beans and beets start to break down, start using your hands to combine everything. Form into small patties and cook for 15 - 18 minutes at 350F/180C. In a small bowl, combine the peanut butter, remaining lemon juice, and a generous dash of soy sauce. Once combined, add water until you achieve you desired thickness/taste profile. This is just meant to be a light dressing but you can always used a more jazzed up peanut sauce if you like.
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Peanut dipping sauce — satay skewers, spring rolls, noodles
Premium massaman paste — Persian-influenced Thai curry, complex
Persian-influenced Thai curry paste — warm spices, peanuts, potato
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
The definitive Thai food encyclopedia — history, technique, 650 pages