Vegan Bean Patties
Healthy bean patties, easy to make in only 25 minutes!
Servings: 4 burger patties
Equipment
- oil sprayer (linked in the picture above)
- blender (linked in the picture above)
- kitchen spatula (linked in the picture above)
Ingredients
Bean Patties:
- ½ onion
- 2 garlic cloves
- 250 g borlotti, pinto or white beans cooked or from the can
- 5 drops tabasco
- ½ tsp salt
- pepper
- sweet paprika powder
- 15 g dried herbs
- 2 tbsp yeast flakes (my favorite is linked in the picture above)
- 1 tbsp mustard
- 1 tbsp tomato puree
- 30 g sunflower seeds
- 2 tbsp flour
Bell pepper & zucchini salad
- 1 bell pepper red or yellow
- 250 g zucchini
- 1 tbsp vinegar
- 1 tsp salt
- 2 tsp sugar
Tomato sauce:
- 300 g stieved tomatoes
- rosemary
Instructions
- Chop onion and garlic cloves and roast them gently in a pan.
- Put the beans, spices, herbs, yeast flakes, tomato puree, mustard and roasted onion and garlic in a blender and mix, until the mixture forms little chunks.
- Use a spatula to get the mixture out of the blender and into a bowl, add the sunflower seeds for the crunch and the flour and mix it with the spatula, until it forms a soft "dough". Form 4 patties out of the mixture.
- Spray some olive oil onto the pan with the oil sprayer and let the patties cook there for 5 minutes on each side on medium heat.
- Serve the burger patties with the warm bell pepper & zucchini salad and the tomato sauce (my protein packed option) OR in a burger bun with your favorite toppings.
For my healthy and protein packed option:
- Cut the bell pepper and zucchini in long and thin stripes and saute them in a pan with olive oil (and some water) on medium heat for about 3-5 minutes. Make a dressing out of the remaining ingredients for the salad and pour it over the vegetable stripes.
- For the tomato sauce put the remaining onion and garlic together with the stieved tomatoes and the rosemary in a sauce pan and let it simmer for 3 minutes.