For 6 Patties:
1 diced onion
2 garlic cloves, minced
2-3 scallions cut in rings
1 tbs linseed and 1/3rd cup of warm water (egg replacer)
1-2 cups of cooked black beans (or 1 can drained),
3/4 cup diced mushrooms (fresh or re-hydrated)
1/3rd cup of fresh breadcrumbs (f.e. crumbled soup crackers)
1 tsp cumin
1 tsp garlic powder
2 tbs fresh parsley
1 tsp horseradish
1 tsp spice mix (such as Mrs. Dash), pepper to taste
olive oil only for the frying pan if needed
For the egg replacer, pour warm water and linseed in a blender, let sit for 15 minutes then blend until all seeds are ground up, it will create an egg like mixture. You will need abt. 2 tbs of the mixture, the rest can be stored in the refrigerator for abt. 4 of days.
Saute onion, garlic and chopped scallion rings in a heated frying pan with oil if needed. Add the chopped mushrooms and cook for 12 minutes.
Mash the black beans and add with all other ingredients to a mixing bowl, knead through and form patties. Try the mix, sometimes more flavor is needed. I recommend to let the patties sit for half an hour in the refrigerator to dry and settle the ingredients.
Then cook patties in a heated frying pan for several minutes, each side, until nicely tanned and dried inside.
I served them with a garnish of veg. Remoulade sauce, home fries and a choice of vegetables, such as corn with peppers or string beans. ©Mighty Forks 2011