Black Bean and Mushroom Patties Black Bean and Mushroom Patties

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 580 mg
  • Protein 9 g
  • Calories 222.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 29 g


  • Iron 24.0
  • Folate 35.0
  • Calcium 6.0
  • Vitamin A 3.0
  • Vitamin C 28.0
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Black Bean and Mushroom Patties