Black Bean Patties With Carrots And Corn Recipe
By Veegs
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20 minutes
Ingredients
1½ cups breadcrumbs, fresh
2 tablespoons chia seeds or ground chia seeds
2 tablespoons coconut oil, divided
1 cup diced yellow onion
½ cup finely diced carrot
1 ear of corn, kernels cut from the cob, or 1 8-ounce can corn, drained
½ teaspoon dried oregano
2 teaspoons chili powder
¼ teaspoon ground cumin
1 teaspoon salt
2 cloves garlic, finely diced
1 28-ounce can black beans, drained and rinsed
¼ cup sunflower seed kernels
2 tablespoons raw shelled hempseed
6 whole wheat buns
Condiments and toppings of your choice
Instructions
1Make your breadcrumbs using any leftover bread that you have. I used whole wheat but you could use sourdough and whatever else you prefer. Place bread in a food processor and process until the bread is a finely ground texture. Set aside. If you have any leftover breadcrumbs, they can be frozen for 6 months.
2Mix the chia seeds with 6 tablespoons water and set aside.
3Heat 1 tablespoon oil in a large skillet, add the onion and carrot, and sauté about 10 minutes. Add the corn and cook another 3 minutes. Add the spices and garlic to the onion and cook another minute.
4Pat the black beans dry. You want to make sure they aren’t wet when mashing and adding to the rest of ingredients. In a large bowl, add the black beans and mash with a potato masher or the back of a fork. You could pulse them in a food processor instead, but not too fine. Stir in the chia seed mixture. Mix in the onion mixture, breadcrumbs, sunflower seed kernels, and hempseed.
5Make into six patties. At this point you can freeze the patties, before frying.
6Fry the patties in 1 tablespoon medium-hot oil until browned on each side.
7Serve on the whole wheat buns with your favorite toppings.
