Happy weekend everyone! I hope spring has started well for you all. It’s still quite cold here in CT and it’ll be a few weeks more before we actually start feeling any spring-like weather, but for now I’m enjoying the lengthening of days and searching for signs of buds and shoots pushing up from the earth. It looks like we possibly might have snow on Monday, and honesty, that doesn’t bother me at all. That’s just one of the things I expect from living in New England. The snow this winter has not burnt me out yet!
These patties are a wonderful light, but hearty meal, that are one of my top contenders for my favorite recipe of the cleanse. I served mine with romaine lettuce drizzled with olive oil and lime juice, with some buttery avocado and cilantro on top. I didn’t even miss having a bun for these patties. The only issue was that they were a bit dry, so maybe next time I’d add a little bit more oil, or possibly bake them a bit less. Regardless of this though, they were fabulous!
Black Bean-Brown Rice Patties
Makes 6 Patties (Serves 2-3)
1 15-oz can black beans, rinsed and drained
1 3/4 cup cooked brown rice (For reference, 1/2 cup uncooked rice will yield about 1 1/2 cups cooked rice)
2 scallions, chopped
2 cloves garlic, chopped
1 jalapeno, stemmed, seeded and chopped
1 Tbsp flaxmeal
1 tsp ground cumin
2 Tbsp extra-virgin olive oil, plus more for drizzling
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
2. Add all ingredients to food processor, and pulse until combined. Season to taste with salt.
3. Form 6 patties, about 1-inch thick. Place patties on prepared baking sheet. Drizzle with olive oil. Bake about 20-minutes, until the tops are crisp and golden.
You can serve these plain if you’d like, but they are fabulous with a few extras- some ideas: lettuce, tomatoes, avocado, red onion, cilantro. Drizzle with a little olive oil and a squeeze of lime.