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

  Shredded

  2 tbsp or 10g

Directions

1. Cook the rice according to package instructions using a rice cooker or on the stovetop. Allow it to cool; this can be done in advance.
2. In a food processor, combine garlic, scallions, pumpkin, olive oil, chili powder, salt, and cumin. Pulse until combined. Add the cooled rice and half of the black beans, pulsing minimally to avoid forming a paste.
3. Add flaxseed and oat flour to the mixture and pulse to combine. Add the remaining beans and pulse once or twice more. The mixture should be tacky with texture, not smooth.
4. Shape the mixture into four patties about 1/2'' thick. Heat a thin layer of coconut oil in a large non-stick pan over medium-high heat. Once hot, add the patties and cook for 2-3 minutes per side until golden brown.
5. Serve the patties over a bed of shredded romaine lettuce, garnished with a sprinkle of Parmesan cheese.

Similar Foods

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