Ingredients:
2 c cooked black beans
1 c cooked short grain brown rice
1 onion, chopped small
3 large garlic cloves, minced
1 tsp chili powder
2 tsp cumin seeds
1/2 -1 tsp sea salt
1/4 c hemp seeds
1/4 c oat flakes
1/4 c flax meal
1/2 c coarsely ground oats
2 T almond butter or ground almonds
1 c finely shredded carrot
1-3 tsp chipotle puree
Directions:
Dry roast cumin seeds. Coarsely grind the oats in the blender. Put all the ingredients together in a large bowl. Mix well using a potato masher to help blend it a bit. Cover the mixture and put in the fridge for at least an hour. Form patties. If the mixture is too dry add a bit of water (1 T at a time). Fry on medium-low heat turning when brown.
Serve with a roasted or barbecued portobello mushroom and miso gravy.
No comments:
Post a Comment