Flavorful Vegetarian Better-Than-They-Sound Bean Patties

I'm not a vegetarian but I think it's good to go meatless a few days a week, and I'm a big fan of beans since they have protein and fiber (they're high in antioxidants too). Not to mention great finger foods for babies and toddlers. When you combine beans with rice, the amino acids make a complete protein. I came across Martha Stewart's recipe for black bean and brown rice patties and saw lots of room for improvement. I found that it needed some egg to hold together better, and that it was better to cook it in a pan vs her oven method. Plus a bunch of additions to the preparation... This would be great for hiding kale (chop finely and sauté with the onion).

  • 1 15oz can black beans, drained and rinsed
  • 1/2 cup cooked brown rice
  • 1/2 onion
  • 4 scallions, chopped
  • 1 egg
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder (or a couple fresh cloves if you have it)

Sauté all/both the onions in a little olive oil til soft and fragrant. Add garlic and cook another minute on medium low heat. Add beans, rice and cumin and heat through. Season with salt and pepper. 

Take 1/2-3/4 of the mixture and blend in a food processor - it should look like a paste. 

Combine both mixtures in a bowl with the egg. Heat some oil in the pan and cook patties for a few minutes on each side to get a bit of a crust so they're easier to handle. They will hold together even better as they cool. 

Serve on a bed of lettuce or open-face on toasted bread and garnish with sour cream, avocado, salsa etc.

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