Pumpkin Black Bean Patties

Ingredients

• Garlic

  Raw

  2 clove or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Pumpkin

  Canned, without salt

  ½ cup or 123g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ¾ tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Brown rice

  Long-grain, raw

  ½ cup or 93g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Flaxseed

  Finely Ground, Organic - 365 Everyday Value

  1 tablespoon or 7g

• Oat flour

  Partially debranned

  ⅓ cup or 46g

• Coconut oil

  2 tbsp or 27g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

• Parmesan cheese

  Grated

  2 tbsp or 10g

Directions

1. Cook rice in a rice cooker or stovetop according to package directions. Set aside to cool (can be made ahead of time).
2. In a food processor, combine the garlic, scallions, pumpkin, olive oil, chili powder, salt and cumin. Pulse to combine. Add the cooled rice and half of the beans and pulse ONLY a few times to just mix (you want minimal mixing here so it doesn't become a paste).
3. Add the flaxmeal, oat flour and pulse them in. Add the rest of the beans and give it one or two more pulses. The mixture should be pretty tacky with texture to it. Not smooth. The mixture can be made in advance and kept covered in the fridge until ready to use.
4. Form the dough into four patties, about 1/2'' thick. Heat a thin layer of coconut oil over medium high heat in a large (non stick preferable) pan, working in batches if you need to. Once the oil is hot, gently add the patties to the pan and cook for 2-3 minutes until you get a golden crust, flip and cook another 2 minutes.
5. Serve over a bed of romaine lettuce with a little sprinkle of parmesan.

Similar Foods

• Black Bean Burger Patties
• Black Bean Quesadillas
• Black Bean Salad
• Black Bean Brownie
• Black Bean Burger
• Black Bean Soup