VEGAN Patties/"Burgers"..Low FAT-HIGH Flavors..BASIC RECIPE...from 'scratch".

This is another great Vegan BASIC recipe, and again make them your own with whatever you have locally in your market/store/pantry. (This blog is regularly read in over 130 countries, so I am making it as globally easy to make, as possible)

The ratio's are as follows:

1 pound cooked beans (2 cups cooked)

Any of the following varieties: 
chickpeas; black eyed peas & lentils( these do not need overnight soaking); red kidney beans; black beans; white kidneybeans; navy beans; adzuki beans; great northern beans; fava beans; Lima beans; (do not use any peeled beans..they will be too mushy)

1 cup cooked whole grain (8ozs cooked)

Any of the following varieties: 
quinoa,  brown rice, bulgur wheat, millet, barley, farro, spelt, wheat berries, whole wheat couscous.
* if using kasha ( toasted buckwheat) combine it 50:50 with any of the other grains to increase absorption of flavors.

1 cup fresh veggies/herbs
 
any one or any combination of the following:
 parsley, mint, arugala, spinach, celery, cilantro, scallions,ginger root, tomatoes, dried tomatoes, garlic

Whole wheat flour, chickpea flour, cornmeal, buckwheat flour, or  rye flour..to dust


The mix is  made as follows:

Cook the beans yourself,
 8ozs dry beans /1 cup = 1 pound cooked beans/2 cups. Do not use canned, and salt them After they are cooked.
(I soak them overnight, throw away the soaking water..great for any plants; place the re-hydrated beans in a saucepan and cover with fresh water, bring to boil, when scum forms on top, drain out the beans again and rinse well, then bring back to boil with fresh water and herbs, onions, celery, garlic, red pepper flakes and spices and cook on high simmer until they are cooked, they must be soft/tender and not al dente.
Remove  from heat,  season with salt and black pepper to taste....then allow to cool in cooking liquor. .
But DO cook them with whatever spices and herbs you prefer, I cook mine with ground cumin and ground coriander, sometimes adding ginger-fresh or ground, or cinnamon, and cardamon, and I always use bay laurel).

Drain the cold, cooked beans and place in food processor bowl with 1/2 cup of the fresh herbs;

Add 3 tsp ground spices..combination of any of the following as you prefer:
cumin, coriander, curry, smoked paprika, cayenne (use sparingly), cardamon ( use sparingly), cinnamon (use sparingly), garam masala,  hot sauce (optional)

Process until chopped then add remainder of fresh herbs/veggies and blend until smooth.
Empty into a large bowl and add the cooked grain,
mix well and allow to marinade in fridge for 4 hours  or overnight in a sealed container.

For use...remove  lid and form into golf ball sized rolls, using flour to keep hands dry...but do not add too much flour or the patties will be dry.
Pat top and form into small discs (size is determined by you).

Place in a greased ovenproof dish, and drizzle with olive oil...bake in a pre-heated 400f oven for 15-25 mins  until golden on top and heated through .

Serve with chopped salads, salsas, chutneys, tahini sauce, Barbecue sauce, tomato ketchup, lemon wedges, cucumber wedges, fresh tomato salad, in a bun, in a wrap, in a pita pocket..again make them your own.


These can be served as appetizers, as Burgers and as small loaves..the choices are endless as are the flavor and bean combinations..enjoy and continue to eat lots more Superfoods for a GOOD LIFE.