You really can’t go wrong with a veggie patty for lunch or dinner. They’re yummy, nutritious, high in protein, and easy to grab in a pinch if you make a big batch at the beginning of the week. I decided to make some kidney bean patties for the week since I had a big can of – you guessed it – kidney beans. (full recipe below)

The necessary ingredients: kindey beans (I had a 25oz. can, but two 15oz. cans would work), oats, whole wheat flour, ground cayenne, oregano, and an egg.

Plus one chopped onion and garlic:

Combine all ingredients in a food processor and pulse until combined but still textured:

Form the mixture into 6 patties (I used a spatula to do this since the mixture was quite sticky) and bake at 425° for 15 minutes on each side.

These patties held together really well, and I enjoyed the little kick provided by the cayenne. I served with couscous, spinach, and salsa, but they would also go great on a bun as a burger substitute.

Kidney Bean Patties
serves 6
Ingredients
- 25oz. kidney beans, rinsed and drained
- 1 chopped onion
- 1 tsp. minced garlic
- 1/2 cup oats
- 2 tbsp. whole wheat flour
- 1 tsp. oregano
- 1 tsp. cayenne
- 1 egg, beaten
Method
Preheat oven to 425°

Combine all ingredients in a food processor until combined but still textured. 
Use a spatula or large spoon to form mixture into 6 patties on a baking tray. 
Bake for 15 minutes on each side.