Great patties which can be served on lettuce leaves by itself or as a filler for tacos.
Makes 4 Patties
1 15-oz (450 g) organic black beans, drained
2 tsp. (10 ml) dried parsley or 1/4 cup (60 ml) chopped cilantro
3 Tbs. (45 ml) chopped onions
1 carrot, chopped
1 tsp. (5 ml) chia seeds (whisked together with 2 Tbs./30 ml water and let sit for 5 to 10 minutes, then whisked again)
1/2 tsp. (2,5 ml) cumin
1 tsp. (5 ml) chile powder or chipotle pepper
1 tsp. (5 ml) sorghum flour* (is gluten free)
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) teff flour (added gluten-free protein)
1. Placed the drained beans in a food processor. Pulse to mash only partway.
2. Add rest of the ingredients, Except for flour, teff, and oil. Pulse until well blended. Remove from the processor and place in a large bowl.
3. Add the flours and form mixture into burger-size patties. Form a mixture into a ball. Press on a piece of waxed paper until it forms a patty. Should have 4 patties.
4. Cooking: grill, BBQ, or fry
for frying:
(a) add 1/2 Tbs. (7,5 ml) oil in a skillet on medium high
(b) cook about 4 minutes on each side
(c) patties should be crisp on the outside and not too mushy on the inside
(d) if need to cook longer, reduce heat and cook another minute or two
5. Serve:
(a) with fresh guacamole, salsa, squeeze of lime, or hummus on top
(b) slice of tomato, onion, zucchini, or cheese
(c) on a bun, bed of lettuce, or in a lettuce wrap
(d) in a taco
(c) on a bun, bed of lettuce, or in a lettuce wrap
(d) in a taco
(e) in a small lasagna
*sorghum flour or milo: millet-like grain, America's third leading cereal crop, high in nutrition and adds flavor to gluten-free baking; add 15% to 20% sorghum flour to a favor mixes
-modified Gluten-Free Vegan Comfort Food
