March 18, 2011 § 1 Comment
This was my first time making veggie patties and they tasted delicious! I adapted this recipe from multiple sources. It works in a sandwich, an afternoon snack or even as new addition to breakfast.
I love sandwiches, but they can be so plain. I always eat mine with a little something extra to give it that flavor boost or an element of surprise. This patty is great alone, but why not dress it up?
I wanted to go with the southwest theme, but give it a twist. I’ve had tons of sandwiches with avocado, but never an avocado spread. Below, I made a chunky avocado spread with baby heirlooms, parsley, cilantro and a touch of honey.
This spread goes great in sandwiches, on crackers and salads.
Let’s start with the patty.
Southwest Jalapeno Patty
Serving Size: 1 patty/person; ~4-5 depending on how you shape
- 1 can of black beans- preferably salt-free
- 1 jalapeno
- 3 cloves of garlic
- 1/2 bell pepper (any color)
- 1 small onion or 1/2 an onion
- 4 mushrooms (optional)
- 1/2 cup of oats
- 2 eggs
- 1/2 tbsp of cumin
- 2 tbsp of bragg’s liquid amino
- 1 tsp brown sugar
- pepper to taste
- 1 tsp cornstarch mixed with 1 tbsp of water
Preheat oven to 375 degrees
Drain canned beans and pour in a large mixing bowl
In a food processor, add oats and pulse till coarse to fine. Consistency should be similar to kosher salt. Set aside.
In food processor, add jalapeno, bell pepper, mushrooms, garlic and onion. Pulse till ingredients look coarsely chopped. Add to mixing bowl with beans.
Mash all ingredients together with fork. Most beans should be smashed.
In a bowl add eggs, bragg’s, sugar and pepper. Beat!