I love to make a great big batch of these vegan 'burgers' so I can keep some in the freezer for fast dinners on busy nights.
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 9servings
Calories 175kcal
Author Dora Stone
Ingredients
½cupDiced yellow onion
4Garliccloves, minced
¼cupCarrotspeeled, diced
¼cupCelerydiced
½Serranodiced
⅓cupCorn kernelsfresh or canned
1cupSweet potatocooked, peeled, mashed
1tbsp.Garam Masala
1tsp.Paprika
⅓cupMasecacorn flour
1cupBlack Beansdrained, canned
1cupBrown ricecooked
1cupQuinoacooked
¼cupChopped parsley
To tasteSaltkosher
To tasteBlack pepperground
Instructions
In the bowl of a food processor add onion, garlic, carrots, celery, serrano, and corn kernels and process until the vegetables are chopped finely but not pureed.
In a large pan, set to medium-low heat, sauté vegetable mixture until all of the liquid has evaporated, about 5 – 7 minutes. Set aside and let cool for 5 min.
In a large bowl combine brown rice, quinoa, beans, sweet potato, garam masala, paprika, corn flour, parsley, vegetable mixture, salt, and pepper.
Place half of the mixture back into the food processor and pulse 3 times. Return mixture to bowl and mix well.
Form into patties. Refrigerate for at least an hour before cooking.
To cook, sauté in 1 tbsp. of oil for 2 -3 min. on each side until golden brown.
Serve.
Notes
If the mixture still seems too wet, you can adjust the quantity of quinoa and brown rice accordingly.