This is a really tasty and filling recipe that originated out of one our vegan books that makes a great mid-week meal.
For x4 patties you’ll need 1 can of black beans (drained and rinsed, you can also use the same amount of lentils if you prefer), 1/2 white onion (chopped), 1 garlic clove (crushed and chopped), 1/2 head of cauliflower (broken into small florets), 1 carrot (peeled and finely grated), 1/2 chipotle chili in abodo sauce (seeds removed and chopped, use more if you like a little heat, you can find these in the Mexican/Spanish section of the store in a small can), handful of parsley (finely chopped), 1/2 cup bread crumbs, 1 egg (optional), 1 Tbsp olive oil, 1-3 Tbsp coconut oil, 1 tsp sea salt.
First – put olive oil in a skillet over medium heat and sauté the chopped onion until just turing soft – about 5 mins. Add the crushed/chopped garlic and toss/stir well. Cook for another 5 mins over medium heat, until soft but not browned, turn off the heat and set aside.
Boil some water in a steamer and place the cauliflower florets in there for 12-15 mins, until just soft.
Rinse and drain the beans (or lentils) – hopefully there’s roughly equal amounts of beans/lentil and cauliflower. Place both into a large bowl and mash with the back of a large fork or potato masher. Add in the chopped chipotle chili, grated carrot, chopped parsley, bread crumbs and sea salt – [optional: you can also add a lightly beaten egg here too if you’d like to make the patties more firm (and less “veggie” or “vegan”)].
Combine everything well with a wooden spoon. Form into patties.
Place coconut oil in a skillet over medium heat and place patties into the skillet. Add more coconut oil for taste and browning as it is absorbed and cook each side until golden – about 8-10 mins per side over medium heat.
If you can, top with cheddar cheese, serve on ciabatta buns with chipotle chili mayo and some greens (we used spinach) and a side of roasted veggies – like potatoes and butternut squash.