Black Bean and Mushroom Patties
These vegan patties are tasty with a salad or on a bun with sliced tomatoes and lettuce. Sauté the mushroom mixture in the sun-dried tomato oil if desired.
Servings: 4
Ingredients:
| 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% |
-
2 tbsp (25 mL) vegetable oil
3 cups (750 mL) sliced mushrooms
1 onion, chopped
1 clove garlic, minced
1/2 tsp (2 mL) dried Italian herb seasoning
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) black beans, drained and rinsed
1/4 cup (50 mL) finely chopped drained oil-packed sun-dried tomatoes
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) minced fresh parsley
Preparation:
In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat. Sauté mushrooms, 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.
Additional Information
Source
Canadian Living Magazine: May 2005
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