Ingredients (use vegan versions):
- 1/3 fresh onion, chopped
- 1 tablespoon olive oil
- 1 healthy tablespoon minced garlic
- 1 can red (or kidney) beans
- 1 can pinto beans
- 1 can purple hull peas (field peas or black eyed peas will do)
- 1/2 teaspoon celery salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon salt
- cracked fresh black pepper
- 1 teaspoon lemon juice, dash hot sauce, rice flour ,more olive oil
Directions:
Open cans of beans, and strain well.
Sautee' Chopped fresh onion and minced
garlic with oil in a regular sized
saute pan (11" etc). Stir often until
onion cooked. This will be just enough
to keep the onion and garlic from
burning without making the bean cakes
too runny. Set aside to cool.
When beans well drained, place into
food processor and add onion and
garlic. Puree'. You can do a portion
at a time, or all at once and mix
frequently. The beans will want to
cling to the blade, so make sure to
mix often.
Once mixture is blended, form into
patties and dust with rice flour (for
Gluten free).
Saute bean cakes in original pan used
for onion and garlic, using enough
olive oil to coat the bottom of the
pan. Let the bean cakes cook for a
couple of minutes on each side to form
a crispy crust. (The bean cakes might stick a little,
that is to be expected.)
Once cooked, let them a cool a bit.
Enjoy!
Serving suggestion: on a sandwich with
sprouts, tomatoes, pickles and lettuce.
http://www.healthygoodiesgifts.com
Serves: 10 burgers
Preparation time: 20 minutes
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