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.