Winter Squash Black Bean Patties with Cheesy Kale Chips
Posted on Thursday, January 24, 2013
Black Bean Patties
2 cloves garlic
3 scallions white and green parts, chopped
1/2 cup squash purée (pumpkin, kabocha, butternut will all work!)
2 Tbsp. olive oil
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/4 tsp. cayenne pepper
Pinch of salt
1 cup brown rice cooked and cooled
15 oz. can black beans, rinsed
2 Tbsp. flax meal
1/3 cup oat flour
Olive oil for cooking
Directions:
Make ahead
- Cook 1 cup of rice according to package directions in a rice cooker or on the stovetop.
- Roast or steam your preferred winter squash. I used a kabocha squash left ovr from this recipe made earlier in the week. For the Kabocha, peel and de-seed and then steam for 15-20 min and mash with a fork. This recipe would be good with roasted butternut squash or a roasted carrot purée or if you have a can of pumpkin purée that'll work too. You'll need 1/2 cup of purée.
In a food processor combine garlic, scallions, squash, olive oil, cumin, coriander, cayenne, and salt. Add half of the beans and the rice and pulse a few times. You want to keep the chunky consistency from this point forward. Add the flax meal and oat flour to the food processor. I ground whole flax and oats using a coffee grinder to get a fine powder. Add the remaining beans and pulse a few times to combine. Form the bean mixture into patties about 1/2 inch thick. Heat oil in a shallow skillet or frying pan. Place the patties in the pan and fry about 2-3 minutes per side or until they are browned.
Serve with a heaping mound of sliced avocado, a sprinkling of salt and pepper and some hot sauce if you like.
Cheesy Kale Chips
1 bunch of kale
1 Tbsp. olive oil
1 Tbsp. nutritional yeast flakes
Coarse sea salt
Directions:
De-stem kale, tear into bite size pieces and wash well with cold water.
Drizzle 1 Tbsp. Olive oil over kale and toss to coast the leaves. Arrange on baking pan and sprinkle nutritional yeast over the kale. Sprinkle with salt. Bake at 300F for about 10-15 minutes. Watch the kale as it bakes, there is nothing worse than undercooked or overcooked kale.
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