Black Bean and Mushroom Patties
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 222 |
| pro | 9 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 29 g |
| fibre | 9 g |
| chol | 0 mg |
| sodium | 580 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 24 |
| vit A | 3 |
| vit C | 28 |
| folate | 35 |
These vegan patties are tasty with a salad or on a bun with sliced tomatoes and lettuce. Saut?he mushroom mixture in the sun-dried tomato oil if desired.
Ingredients
- 2 tbsp vegetable oil
- 3 cups sliced mushrooms
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 tsp dried Italian herb seasoning
- 1/4 tsp each salt and pepper
- 1 can (19 oz/540 mL) black beans, drained and rinsed
- 1/4 cup finely chopped drained oil packed sun dried tomatoes
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley
Preparation
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Saut?ushrooms, onion, garlic, herb seasoning, salt and pepper until liquid is evaporated, 5 minutes. Scrape into food processor.
Add beans; pulse to combine. Mix in sun-dried tomatoes, bread crumbs and parsley. With wet hands, form into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate on waxed paper?lined tray for up to 24 hours or freeze separated by waxed paper in airtight container for up to 2 weeks.)
In same skillet, heat remaining oil over medium heat; fry patties, turning once, until hot and crusty, 8 minutes.
Source : Canadian Living Magazine: May 2005
- Keywords : Main Course; Sides; Vegetarian; Beans; Mushrooms; Sun-dried tomatoes;
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