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Black Bean Patties

From Tosca Reno’s Eat Clean Cookbook by Tosca Reno (Robert Kennedy Publishing, 2009).

2 cups (480 mL) black beans, canned or cooked, rinsed and drained
1 small onion, peeled and coarsely chopped
2 cloves fresh garlic, left whole
1 carrot, chopped fine or grated
1⁄2 cup (120 mL) oats
1⁄4 cup (60 mL) natural nut butter, almond, cashew, or peanut
1⁄4 cup (60 ml) unsalted, raw sunflower seeds
3 Tbsp (45 mL) flaxseeds
Dash Worcestershire sauce
2 Tbsp (30 mL) extra-virgin olive oil
2 egg whites
Pinch red pepper flakes
1⁄2 cup (120 mL) chopped celery leaves
1 tsp (5 mL) paprika
1 tsp (5 mL) curry powder
1 tsp (5 mL) sea salt
1 Tbsp (15 mL) fresh thyme

Preheat oven to 375 F (190 C). Line large cookie sheet with parchment paper.

Place all ingredients in bowl of food processor. Process mixture until it becomes uniform. If you have only a small food processor you will need to do this in batches.

Divide bean mixture into patties of equal size, about 4 in (10 cm) in diameter. Place on prepared cookie sheet. When tray is full, place cookie sheet in hot oven and bake patties for about 20 minutes or until golden brown on top.

Serve cooked patties on whole grain buns. Garnish with sliced tomato, crisp lettuce, and pickles. Add any of your favorite condiments to the meal, and serve with a fresh salad.

Serves 4.

Nutritional value for one patty: 178 calories; 7g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 20 g carbohydrates; 7 g fibre; 367 mg sodium

Source: alive #328, February 2010