About this recipe
Carb up week just got better thanks to these delicious bean patties. They are already vegan and only contain healthy complex carbs from the beans themselves. The best part is that the base recipe is incredibly versatile. You can add any spices you want.
Once cooked, you can store the bean patties for 4 days in an airtight container in the fridge. Delicious cold and even better warm! Since I don’t eat bread, this recipe is for 8 patties because I make them small. If you prefer burger-sized patties, you get 4.
You can use canned beans but if you want to give cooking beans a go, here’s how to cook beans.
Vegan Bean Patties
Ingredients
- 1 1/2 cups cooked beans
- 100 g mushrooms
- 1/2 red onion
- 1 tsp onion powder
- 2 tsp ground garlic
- 1 vegan egg (1tbsp ground linseeds and water)
- 3 tbsp psyllium husk powder
- salt and pepper
- oil to fry them
Instructions
- Mix your vegan egg: 1 tbsp with 3 tbsp of water. Put it into the fridge and leave it to soak for 15 minutes.
- Meanwhile finely chop 1/4 of the mushrooms and half of the onion.
- Roughly chop the remaining mushrooms and onion, then put them together with the cooked, drained and washed beans and all the spices into a food processor or a blender. Blend until everything is well combined.
- Stir in the vegan egg and the psyllium husk powder. Mix very well. Add salt and pepper to taste. Then leave the mixture to rest for at least 20 min.
- Heat up some oil in a non-stick frying pan. Form the mixture into patties and fry each one on medium heat for about 3min on both sides or until they are golden brown.
Notes
Variations
Spices
There are so many possibilities here! Mediterranean flavour: use oregano and basil. Feeling like Indian food today? Add cumin and curry to the mix. If you like them spicy, add more chili flakes. Make these bean patties any flavour you like.
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