It’s very rare that I take an opportunity to make things for myself without remorse. Bean patty’s are something I’ve made multiple times and in the past some have been accepted, and even eaten. That would seem to be something of the past. Compromising taste buds just will not accept any newbs to the party. If what I have to offer is not blue collar, meaty, fatty, fried or “normal” well then, its officially a no go. So with a closed minded clan in mind, I said screw it. I made something for myself that I found incredibly delicious, satisfying and last but not least, healthy. Yes folks, I really said healthy.
I don’t like the big “D” word but with almost two years of food blogging under my ever expanding belt some thing has got to give, and it is not going to be my pants. So I may as well buckle up and find a solution right? I’ve never been afforded the luxury of natural thinness, but dieting? Well that’s just fancy talk for cruel and unusual punishment. Food that is not delicious, is just torture. So being the foodie I am, I always hope to find healthier, lighter recipes that are tasty. Real food that is un-processed and homemade is great, real healthy food? Well it is just not my forte, I’m no good at it. Try, try again and eventually I come up with healthy recipes that I do really love!
This is absolutely one of my favorites, a little bean patty tinkering and we have accidentally awesome! Crisped to perfection and dipped in homemade spicy ketchup its a guilt free starchy French Fry like experience sure to please everyone. (Well not every one, but still!) I absolutely loved these patties and even the kids discerning palates accepted them
willingly eventually. Crunchy, starchy and miraculous little patties served with roasted mushroom “buns”, spicy curried onions, lettuce and red peppers. Well that all amounts to the very best guilt free not-burger. These are a one of a kind. I made it happen! Healthy food that doesn’t taste like crap, food that won’t make me round(er). Win-Win!
Black Bean Patty’s with Spicy Curried onions
(and homemade sugar free spicy ketchup of course)
I normally do not endorse the use of canned beans. They are usually 3 times more expensive, and have way too much salt and preservatives. In salads and patty’s however, I find that they often work out better than re-hydrating dry beans. I’ve boiled and boiled, and boiled dry beans but I’ve never gotten them quite to the unique texture of canned beans. You can give it a go at home or tell me your secrets, but if your not too offended by canned beans pick up a tin of them that don’t contain too many additives.
1 can of black beans (or really well-cooked dry beans)
1/4 cup parsley
2 tablespoons chopped peanuts (or almonds, walnuts etc.)
1 teaspoon cumin
1/2 teaspoon oregano
salt and pepper
2 tablespoons fermented salsa (or other salsa)
Bella Buns- 8 medium/large Portabella mushrooms
Preheat oven to 450 degrees. If you have a convection oven you can use it, this will re-enforce the crisp.
-spray or lightly grease two cookie sheets.
Wipe down the mushrooms and scoop out the insides. Roast for 15 minutes or until they are soft and look juicy. Once they are tender remove them and pat them dry with a kitchen towel. Set aside until the patties are finished.
In a food processor or mini chopper combine drained beans with the parsley. Chop until mostly chopped up but slightly coarse. Combine with seasoning and salsa. (or an egg yolk if you prefer) Pulse a few times to combine. Form into equal sized portions. (I made 4). Roll into balls and place them onto the prepared cookie sheet. Moisten your fingers with a small amount of water or spray with cooking spray or oil. Press balls into flat discs.
Bake 20 minutes or until crisp, flipping them half way through.
Assemble patties with curried onions, lettuce, tomato, peppers or whatever you have on hand. Devour and Enjoy!