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Ingredients List
Serves 1
400 g red kidney beans (see notes) 1 cup non-starchy vegetables (see notes) 1 cup binders (see notes below) 0.5 cup fresh herbs 1 tablespoon (or spices of your choice - see notes)
Instructions
Preheat your oven to 210°C, then combine a grain , bean and some vegetables in a large bowl and mix well.
Add a binder and mix until you can easily form a patty.
Season with herbs and spices and taste to make sure it is just slightly over-seasoned.
Form the patties and place them on a non-stick pan or baking tray lined with parchment paper.
Bake for 10-12 minutes until the patties are a bit crisp around the edges. Remove them from the oven and flip over.
Continue to bake for 5-10 additional minutes, or until the center of the patty feels firm.
Cool any leftover patties to room temperature, place a piece of parchment paper in between each one and freeze.
To reheat, simply pop them in a hot oven to heat through.
Pick your favourite:
Grain – quinoa, cous cous, buckwheat, bulgur, millet, rice
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Beans − cooked lentils, kidney beans, chickpeas, adzuki beans, white, haricot, cannellini or soy beans.
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Non-starchy vegetable − eggplant, mushroom, cauliflower, onion, zucchini, kale, red pepper, spinach etc.
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Binders − cooked grain (with some water), cooked starch veggies (mashed potatoes, mashed beans, oatmeal) wheat germ, ground flaxseeds mixed with water or egg replacement.
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Fresh herbs – coriander, dill, mint, parsley, basil, cilantro, chives
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Spices – pick at least 2 – paprika, cinnamon, curry powder, cumin, ground coriander, oregano, cayenne pepper, chili powder
