- 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
- Beans− cooked lentils, kidney beans, chickpeas, adzuki beans, white, haricot, cannellini or soy beans.
- Non-starchy vegetable− eggplant, mushroom, cauliflower, onion, zucchini, kale, red pepper, spinach etc.
- Binders − cooked grain (with some water), cooked starch veggies (mashed potatoes, mashed beans, oatmeal) wheat germ, ground flaxseeds mixed with water or egg replacement.
- Fresh herbs - coriander, dill, mint, parsley, basil, cilantro, chives
- Spices - pick at least 2 - paprika, cinnamon, curry powder, cumin, ground coriander, oregano, cayenne pepper, chili powder