This recipe is adapted from a recipe in How to Cook Everything Vegetarian by Mark Bittman. You can use multiple types of beans for this recipe, but we chose black beans. As always I made some changes to the recipe, so if you want to see the original, you gonna have to buy the book!
14 ounce can black beans, drained with liquid reserved
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup rolled oats (not the instant kind)
1 tablespoon chili powder
- Combine the beans, garlic powder, onion powder, oats, chili powder and egg in a food processors and pulse until completely pureed. Add the reserved bean liquid if you feel the desire consistence has not been reached. I did not need to do this.
- With wet hands, shape into four equal sized patties. Place the patties on a plate and refrigerate for at least a hour.
- Heat a non-stick skillet for about 30 seconds, add the patties and cook on each side for 5 minutes or until each patties is brown and firm.