Ingredients
2 cans organic black beans, or make them yourself
3 carrots, peeled and diced
1/2 large yellow onion, diced
2 cloves garlic, mined
Red pepper flake
3 eggs
1 1/2 cup oats, ground in blender
1/4 cup cilantro, chopped
salt & pepper
olive oil and grape seed oil for cooking
1 cup of diced peaches, fresh or frozen
3 avocados
1/4 red onion, minced
Jalepeno, minced (to taste)
3 tbls cilantro, chopped juice of
2 limes
Salt and Pepper
STEP ONE:
Over medium heat, add olive oil, carrot, onion, salt & pepper and red pepper flake.
STEP TWO:
Cook for 5 minutes, then add garlic and continue cooking until onions are transparent and carrots are tender. Remove from heat and let cool.
STEP THREE:
In large bowl, add all cooled ingredients - beans, carrot mixture, egg, oats and cilantro. Smash with a fork or vegetable masher (my favorite method). Then refrigerate for 1 hour.
STEP FOUR:
Shape into patties and fry in grape seed oil over medium-high heat. Approximately 5 minutes each side. I like mine a little crispy on the outside.
Preparation Instructions
STEP ONE:
Over medium heat, add olive oil, carrot, onion, salt & pepper and red pepper flake.
STEP TWO:
Cook for 5 minutes, then add garlic and continue cooking until onions are transparent and carrots are tender. Remove from heat and let cool.
STEP THREE:
In large bowl, add all cooled ingredients - beans, carrot mixture, egg, oats and cilantro. Smash with a fork or vegetable masher (my favorite method). Then refrigerate for 1 hour.
STEP FOUR:
Shape into patties and fry in grape seed oil over medium-high heat. Approximately 5 minutes each side. I like mine a little crispy on the outside.
Add all ingredients to a bowl. Use the vegetable masher again (or forks) to your chunky or smooth preference. Keep refrigerated until time to use. Does not keep well, so eat up!