Not So Impossible Black Bean, Pea or Lentil Cakes/Burgers
METHODS: Pantry, Knife, Saute, Loaf
Easy, flavorful and made with pantry staples, these can be made as small cakes for hors ‘oeuvre or palm-sized for burgers. Instead of a beef or turkey burger, try these for your Meatless Monday dinner.
½ onion finely diced
1 clove garlic minced (1 tsp jarred, OK)
½ red, green or yellow bell pepper, finely diced
2 tbs oil
1 can of beans (12 oz) of either black beans, black eyed peas, pinto beans or lentils with can juice (aquafaba) retained and the beans rinsed
½ cup breadcrumbs
salt, pepper to taste
Spices like curry, turmeric, garam masala, cumin, chili powder and cayenne pepper to taste
Sauté onion, garlic and peppers in the oil over low heat until fragrant and translucent. Cool. Drain and rinse beans and place in a bowl. Make sure to retain the can juice in a small bowl or cup.
With a potato masher, back of a fork or a food processor, mash the beans into a paste. Add about ¼ cup can juice (aquafaba), the breadcrumbs and the seasonings. Hot sauce can also be used for flavor. Blend well.
Form the mixture into palm-sized patties for burgers or small cakes for hors d’oeuvre and pan fry in a little oil over medium heat until charred on the outside and hot on the inside. Other vegetables that will work in this recipe are mushrooms, carrots, scallions, shallots or spinach. Sweat these with the onions. Serve just like you would any hamburger with all the fixings or drizzle with the sauce below.
Green Goddess Tahini Sauce
½ cup sesame tahini
¼ cup fresh lemon juice
6 tablespoons water, plus more as needed
1 small garlic clove, chopped or 1 tablespoon of jarred garlic
½ teaspoon sea salt
1 large bunch cilantro and/or parsley (stems included)
Blend all the ingredients in a food processor until the mixture turns bright green.