Black Bean & Beetroot Patty

Ingredients

• 500g – Cooked black beans (or 2 cans, rinsed and drained)
• 300g – Raw beetroot, peeled and grated
• 100g – Rolled oats (approx. 1 cup)
• 1 – Medium onion, diced
• 1 tbsp – Ground cumin
• 1 tbsp – Paprika
• 1 tsp – Ground coriander
• 2 tbsp – Gluten-free soy sauce
• 2 tbsp – Ground flaxseed (linseed)
• 6 tbsp – Water (for flax)
• 2 tbsp – Cornflour
• 1 tsp – Crushed garlic
• Salt & pepper to taste

Method

1. Mix ground flaxseed with water in a small bowl and set aside for 15 minutes to gel
2. Peel and grate the beetroot
3. Drain and rinse black beans
4. Saute diced onion in a little oil until soft
5. Add garlic, cumin, paprika and coriander; cook 1 minute more
6. Mash black beans in a bowl (leave a little texture)
7. Combine mashed beans, beetroot, onion mix, oats, soy sauce, flax mix, cornflour, salt and pepper
8. Mix thoroughly until mixture holds together; chill 30 mins if needed
9. Form into 10 patties (~120g each)
10. Pan-fry, oven-bake or freeze until needed

Storage

• Store uncooked patties in fridge for 3 days
• Freeze patties raw, separated with baking paper
• Cook straight from frozen or after thawing overnight

Notes

Try baking these patties for a drier texture or pan-frying in olive oil for extra crispness. They go perfectly with our chipotle mayo and pickled carrot ribbons.