I love a simple patty recipe. A fast patty recipe that doesn’t involve 45 minutes to an hour in the oven. One without a list of ingredients as long as your arm. One that you might actually have all the ingredients for in your cupboard. One that doesn’t require a multitudinous amount of chopping. One that tastes good without a bun (for those with gluten issues.) Oh, yeah…and one that the whole family actually likes, with no exceptions! Whew, what a relief.
Black Bean Patties
- 2 cans organic black beans, drained
- 1 c. medium, or stronger, salsa
- 2 T. ground flaxseed
- 1 c. old-fashioned rolled oats (for gluten-free patties, use certified gluten-free oats)
- 1/2 c. millet flour*
- 1 tsp. cumin
- 1/4 tsp. salt
- 1 1/2 tsp. onion powder (opt., depending on the strength of your salsa)
- 1/2 tsp. garlic powder (opt., depending on the strength of your salsa)
- 2 T. melted coconut oil, preferably (if you are out of coconut oil, use extra virgin olive oil, but the coconut oil has medium-chain fatty acids that are so good for you)
Put all ingredients except coconut oil into a food processor and process until only tiny pieces or flecks of beans remain. Add melted coconut oil and continue processing, or mix together in a bowl. Let mixture stand for 5 minutes.
If desired, you may spray or brush the griddle with olive oil to make it easier to form the patties, but it’s not required. Heat griddle to 300° (I use a large electric pancake griddle) or frying pan to medium heat. You may begin forming patties while it is heating. Pile about 1/4 c. measure onto the griddle and smooth into a patty using the back of a serving spoon (bigger than a tablespoon from your silverware set, but not as big as a cooking spoon ~ I use this to scoop up the 1/4 c. approximate measure, too.) Cook for 5 minutes; flip, press down lightly with the spatula to obtain an even surface on the bottom side, and cook for another 5 minutes.
Makes 12 patties. Serve with guacamole, salsa, or ketchup, or on a burger bun.
*If you don’t have millet flour in your larder, you probably could substitute another type, but I haven’t experimented with different ones. (Hey, when something works for me, I don’t mess with it!) You also can put dry millet in a coffee grinder or strong blender and whiz it into flour.