Friday, April 13, 2012

Black Bean Burger Balls

Black Bean Burger Balls

4 cups cooked black beans, smashed
2 cups cooked millet
1 cup garbanzo bean flour
3/4 cup flaxmeal
1/2 cup ground garlic stems (10-12 stems)
1/2 cup grated onion
1 cup celery, shredded
2 cups cauliflower, riced
2 cups cabbage, shredded
2+ tablespoons cumin
3 tablespoons tumeric
1-inch ginger, grated
1/3 cup mixed herbs
2 teaspoons sea salt
1/3 cup olive oil
1 cup pumpkin seeds

With a potato masher, coarsely mash the black beans. In a food processor, by turns whizz the garlic stems, onion, celery, cauliflower and cabbage until coarsely ground. Add each to the black beans and mix thoroughly. Then add in the flaxmeal, garbanzo bean flour and millet as well as the seasonings. Add the oil after mixing this well, and add the pumpkin seeds last.

Roll into burger balls or patties. With this huge batch I was able to make more than 70 almost golf-ball sized balls and 10 small patties!

Bake balls at 350F for 40 minutes, flipping them over and alternating pans in the oven if necessary after 20 minutes. If making patties which are flatter, maybe reduce the baking time by 5 minutes.

These make great items in lunch boxes, and freeze well. I bagged up 5 bags of 12 burger balls each for nights when I just won't have time to prepare supper or pack a lunch for the next day.

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