OK. I know it’s not Friday and technically I owe you two Lenten recipes because I didn’t post one last week but cut me some slack, hey?
This recipe was inspired by my friend, Nina. She made black bean patties for her family one night from a blogger recipe. Her family wasn’t too keen on them, so she brought them to my house to make sure that they tasted OK and that it was just her family and not the actually patties. We loved them. I kept asking her for the recipe and so one Friday, decided to Frankenstein up some black bean patties of my own, based on what she told me was in the ones she made. I did eventally ask Nina for the recipe which you can find here.
Nina’s Black Bean Patties
1 medium sweet potato, shredded
1 can black beans, rinsed and drained
1 small onion, chopped
1 handful cilantro
1/4 cup walnuts
4 garlic cloves, chopped
1 T cumin
1 T coriander
2 t cinnamon
1/4 t cayenne pepper
1 t salt
1 t pepper
breadcrumbs (amount will vary, use enough for your patties to hold shape.)
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper
2. Add all ingredients, except breadcrumbs, to a food processor with blade attachment. Pulse until a uniform paste develops.
3. Remove bowl from your food pro and transfer paste to another bowl if you’d like (remove the blade.)
4. Slowly add in breadcrumbs until the mixture comes together and can hold a shape.
5. Take a palmful of mixture and pat into a patty shape, about 1/2 inch thick. Place on baking sheet. Repeat with remaining mixture. (mine made about 6 patties)
6. Bake at 350 deg until the tops look dried and a little cracked, about 15 minutes.
7. Top with Mango Salsa or Salsa Verde and serve with a delicious side of your choice. (I served with a Quinoa Pilaf.)
1 T EVOO
1/2 c chopped onion
2 carrots, chopped
1 c quinoa, rinsed
2 c veg broth
2/3 c walnuts
1/4 c parsley (or cilantro)
Heat oil in saucepan over med-high heat. Cook onion in oil for until translucent. Add carrot and cook 3 minutes. Add quinoa and veg broth, bring to boil. Reduce to simmer, cover and cook 15-20 minutes, or until quinoa is tender and fluffy. In a bowl toss together with walnuts and parsley (or cilantro.) Serve hot or at room temp.
1 mango, peeled and diced
1/2 red onion, diced
1/2 jalepeno, seeded and diced
1 T lime juice
1/4 cup cilantro leaves
Salt and pepper to taste
Add all ingredients to a bowl. Mix well. Cover and chill until use.
It is the season of Lent. I’ll be including the meat-free recipes for your enjoyment and don’t forget, if you have one to share, email it to caffeinatedcatholicmama (at) gmail (dot) com. Include your first name for the props!